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Cheesy Rigatoni With Potatoes and Cabbage

Cheesy Rigatoni With Roasted Potatoes and Cabbage
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Serves 4| Hands-On Time: | Total Time:


  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).
By March, 2013

Nutritional Information

  • Per Serving
  • Calories 685
  • Fat 24g
  • Sat Fat 8g
  • Cholesterol 33mg
  • Sodium 637mg
  • Protein 24g
  • Carbohydrate 96g
  • Sugar 11g
  • Fiber 9g
  • Iron 5mg
  • Calcium 253mg
What does this mean? See Nutrition 101 .

Quick Tip

Hard & soft cheese
Fontina is a semisoft, semipungent, nutty cheese from northern Italy. It melts easily and adds a delicious rich, creamy texture to pastas and gratins.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.