Baked Penne with Cabbage and Pancetta Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 5 quarts - Salted Water
  • 2 1/2 cups - Heavy Cream
  • 1/2 cups - Fontina, grated
  • 1/2 cups - Pecorino Romano, grated
  • 1/2 cups - Blue Cheese, crumbled
  • 2 tablespoons - Ricotta
  • 1/4 cups - Yellow Onion, minced
  • 4 cups - Savoy Cabbage, finely shredded
  • 1/2 teaspoons - Red Pepper Flakes
  • 1 1/4 teaspoons - Salt
  • 1 teaspoons - Freshly Ground Black Pepper
  • 1 pounds - Penne
  • 2/3 cups - Pancetta, diced
  • 3 tablespoons - Parmesan Cheese, grated
  • Directions:

    Preheat oven to 500 degrees. Bring 5 quarts salted water to a boil over high heat. Meanwhile, in a large bowl combine heavy cream, grated fontina, grated pecorino Romano, crumbled blue cheese, ricotta, minced yellow onion, savoy cabbage, red pepper flakes, salt and freshly ground black pepper.

    Parboil 1 pound penne 4 minutes. Drain, add to bowl with cream mixture and stir to combine.

    Transfer mixture to a large gratin dish. Pasta should be no more than 1-inch deep. If necessary, use a second dish. Sprinkle diced pancetta and grated Parmesan over top. Bake until pasta is bubbly and beginning to brown, 12-15 minutes. Let rest a few minutes before serving.

    Brief Description

    Simple Italian family casserole

    Main Ingredient:


    Category:  Casseroles

    Cuisine:  AmericanItalian

    Prep Time: 25 min
    Cook Time: 15 min


    WSJ Off Duty, 2/16/2013, by Gail Monaghan


    Posted By:


    Posted On:

    February 17, 2013

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    1. Jann says:

      This recipe looks delicious but should not be listed as vegetarian given the pancetta.

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