What could possibly be better than the combined flavors of garlic and sage! Add cheese and throw in some pasta, bake it, and you have heaven in a dish! This mac and cheese is delicious, and so easy to prepare. Serve with a green salad, and you have a meal. This recipe can easily be cooked in a single casserole, but I made it in individual ramekins, because I thought they’d be more photogenic. Anyway, I hope you’ll try this dish!
1/4 olive oil
1 small onion, finely diced
2 cloves garlic, finely grated or minced
6 sage leaves, torn into small pieces
10 oz uncooked rigatoni pasta
1 large Yukon gold potato, peeled and cut into 1/2-inch cubes
5 cups savoy cabbage, thinly sliced into 1/2-inch strips
1 cup grated gruyère cheese
1 cup grated parmesan cheese
1 1/2 tsp salt
1/4 tsp ground black pepper
Preheat oven to 350 degrees F.
Heat oil in a frying pan over medium-low heat. Add onion and saute about 5 minutes. Add garlic and sage; saute another minute. Remove from heat and set aside.
Cook pasta according to package instructions. Strain pasta, reserving water. Place cooked pasta in a large bowl; set aside.
Bring reserved pasta water to a boil in a pot. Add potatoes and cook 7 minutes. Add cabbage and cook 1 more minute. Strain.
Combine potatoes and cabbage with pasta. Stir in 1/2 cup of the grated gruyère, parmesan, salt and pepper. Divide equally into 6 single-serving size ramekins that have been sprayed with cooking oil. Sprinkle remaining 1/2 cup gruyère (or more!) over ramekins. Place into oven on a cookie sheet. Bake 15 minutes, then broil for a couple of minutes until nicely browned. Serve.