Cheesy Rigatoni With Potatoes and Cabbage

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 685 calories
    • Fat 24 g
    • Sat Fat 8 g
    • Cholesterol 33 mg
    • Sodium 637 mg
    • Protein 24 g
    • Carbohydrate 96 g
    • Sugar 11 g
    • Fiber 9 g
    • Iron 5 mg
    • Calcium 253 mg


  1. Check 3/4pound rigatoni or another short pasta
  2. Check 1pound red new potatoes (about 10), halved or quartered if large
  3. Check 1/4cup olive oil
  4. Check kosher salt and black pepper
  5. Check 1 small Savoy cabbage (1 1/2 pounds), cored, cut into 2-inch pieces, and leaves separated
  6. Check 1cup fontina, grated (4 ounces)


  1. Cook the pasta according to the package directions, reserving ¾ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat oven to 450° F. Toss the potatoes, oil, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet and roast for 10 minutes.
  3. Add the cabbage to the potatoes, toss to combine, return to oven, and roast until the potatoes and cabbage are tender and beginning to brown, 12 to 15 minutes more.
  4. Add the potato mixture, fontina, and ½ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce).