A baked dish today, a gratin of baked pasta with 3 types of cabbage because I bought a package containing broccoli, Romanesco broccoli, and the more classic cauliflower, and I immediately thought of preparing a dish for tomorrow’s lunch.
The cabbage family cabbages is quite rich in variety and is also known for its many beneficial properties.
Cabbage has a high water content (over 90%) and is a low-calorie food.
All varieties and all parts of the plant are recommended in the diet because they have the ability to prevent various types of cancer, from colon to lung.
The only problem with cabbage is its not-so-pleasant smell, which quickly spreads throughout the house and unfortunately lingers for hours… oh well, today I sacrifice myself, will you come with me????
Even though I know that cabbage is good, we do not consume much of it at home, and here on the blog, there are simple and economical recipes like: 
CAULIFLOWER SALAD WITH OLIVES AND CAPERS,
TROCCOLI WITH SQUID AND BROCCOLI, 
BAKED STUFFED CONCHIGLIONI.
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BAKED PASTA WITH 3 TYPES OF CABBAGE
The Kitchen of ASI
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for BAKED PASTA WITH 3 TYPES OF CABBAGE
- 12.3 oz Egg Tagliatelle (I use fresh)
- 7 oz Broccoli
- 8.8 oz Cauliflower
- 7 oz Romanesco Broccoli
- 4.2 oz Cooked Ham
- 5.3 oz Light Cream (I use Chef)
- 2 Eggs
- as needed Butter
- as needed Breadcrumbs
- as needed Grated Parmesan Cheese
- as needed Salt and Pepper
Tools for BAKED PASTA WITH 3 TYPES OF CABBAGE
#adv
- Casserole Dish
- Knife
- Bowl
- Baking Dish
Preparation
Clean the various types of cabbage by removing the more woody outer parts and the inner core, as well as any damaged florets.
Wash everything thoroughly and boil them in lightly salted water for about 15 minutes, checking the cooking of the various types of cabbage.
Drain them when cooked and set aside for a moment.
FOR THE SAUCE OF THE BAKED PASTA WITH 3 TYPES OF CABBAGE RECIPE put the eggs and cream in a bowl and beat the mixture well with a whisk.
Add the diced cooked ham, not too small. Add the grated cheese, mixing everything together.
Boil the tagliatelle in salted boiling water, which, if fresh, will float quickly.
Cook further to have them al dente, then drain and place them in the sauce bowl where you will also add the cooked and still crunchy cabbages.
Butter the chosen baking dish and sprinkle it with breadcrumbs, then remove the excess.
Pour in the well-seasoned tagliatelle with the mixture of cream, eggs, cooked ham, cheese, and cabbages.
Sprinkle the pasta with a little grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake at 392°F for about 15 minutes. Remove the cover and grill the baked pasta with 3 types of cabbage until golden brown.
Simple but delicious… and so I wish you bon appétit with the baked pasta with 3 types of cabbage!
Annalisa
Tips and Notes
P.S. I made these tagliatelle by hand after attending a fresh pasta course with Sfoglina Simonetta and they are simply prepared with all-purpose flour and yellow pasta eggs as recommended during the cooking class, which you can read about in full in this article…
