Campanelle with Cabbage and Oven-Roasted Pork Ribs

Name: Campanelle with Cabbage and Oven-Roasted Pork Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) box Barilla Campanelle; 1 pound pork spareribs; 4 cloves garlic, minced, divided; 1 sprig fresh rosemary; 4 tablespoons extra-virgin olive oil, divided; 1/2 cup dry white wine; 3 cups thinly sliced cabbage; 1 cup chicken broth; 1 tablespoon butter; 1/2 cup grated Parmigiano-Reggiano cheese

Servings: persons

1
Marinate pork ribs overnight with 3 of the minced garlic cloves, rosemary, 2 tablespoons olive oil, and black pepper, to taste.
2
Place ribs in a shallow roasting pan, cover with aluminum foil, and bake in a 425 degrees F oven for 20 minutes; remove from oven, add wine, and bake uncovered for an additional 15 minutes.
3
Bring a large pot of water to a boil.
4
Cook Campanelle according to package directions.
5
Meanwhile, saute in a medium skillet the remaining garlic in 2 tablespoons olive oil over medium heat for 2 minutes, or until garlic turns slightly golden in color.
6
Add cabbage, chicken broth, salt, and pepper to taste; simmer until the cabbage is tender and thoroughly cooked.
7
Remove meat from the ribs and add to the sauce; simmer for 5 minutes.
8
Drain Campanelle and toss with the sauce.
9
Stir in butter and cheese and toss before serving.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16 ounce) box Barilla Campanelle, 1 pound pork spareribs, 4 cloves garlic, minced, divided, 1 sprig fresh rosemary, and more.

Yes, Campanelle with Cabbage and Oven-Roasted Pork Ribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!