Description
This Cabbage Roll Pasta Bake combines the hearty flavors of traditional cabbage rolls with the comforting texture of baked pasta. It’s a delightful dish that brings a taste of childhood to your table.
Ingredients
Scale
- 1 medium head of green cabbage (about 2 pounds)
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 12 ounces penne pasta (or your choice of pasta)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your pasta bake cooks evenly and the cheese melts beautifully.
- Prepare the cabbage by boiling a large pot of salted water. Once boiling, carefully add the whole cabbage head and blanch for 5-7 minutes, or until the outer leaves are tender.
- Remove the cabbage from the pot and let it cool slightly. Once cooled, carefully peel off about 10-12 leaves for the filling. Set them aside and chop any remaining cabbage to mix into the filling.
- In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, oregano, basil, smoked paprika, salt, and black pepper. Mix until well combined.
- Take about ¼ cup of the filling and place it in the center of each cabbage leaf. Roll the leaf tightly, tucking in the sides to secure the filling. Repeat until all leaves are filled.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until it becomes translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
- Pour in the crushed tomatoes, tomato paste, sugar, oregano, basil, and red pepper flakes (if using). Stir to combine, and season with salt and pepper to taste. Let the sauce simmer for about 10 minutes.
- While the sauce simmers, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large baking dish, spread a layer of the tomato sauce on the bottom. Next, arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce over the rolls.
- Sprinkle the cooked pasta evenly over the top, then add the shredded mozzarella and grated Parmesan cheese.
- Cover the baking dish with foil and bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once out of the oven, let the dish sit for about 10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Don't skip the boiling step for the cabbage! This softens the leaves for easier rolling. For a flavor boost, consider adding a splash of Worcestershire sauce or soy sauce to the meat filling.