Pizzoccheri Casserole Recipe

Name: Pizzoccheri Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 cup thinly sliced onion; 2 large cloves garlic, chopped; 2 teaspoons fresh sage leaves, chopped; Salt to taste; 8 ounces Yukon gold potatoes, peeled and sliced 1/4 inch thick; 2 cups cabbage or Swiss chard, shredded 1/2 inch wide; 1 pound pizzoccheri (Italian buckwheat tagliatelle); Freshly ground black pepper to taste; 6 ounces fontina, taleggio or montasio cheese in thin slices; ⅓ cup freshly grated Parmigiano-Reggiano

Servings: persons

4 tablespoons unsalted butter
1 cup thinly sliced onion
2 large cloves garlic, chopped
2 teaspoons fresh sage leaves, chopped
Salt to taste
8 ounces Yukon gold potatoes, peeled and sliced 1/4 inch thick
2 cups cabbage or Swiss chard, shredded 1/2 inch wide
1 pound pizzoccheri (Italian buckwheat tagliatelle)
Freshly ground black pepper to taste
6 ounces fontina, taleggio or montasio cheese in thin slices
⅓ cup freshly grated Parmigiano-Reggiano

1
Heat 1 tablespoon butter in a large skillet.
2
Saute onion over medium heat until golden and starting to crisp; add garlic, and saute a bit more.
3
Stir in sage.
4
Reserve.
5
Butter a shallow 9-inch square or 10-inch round baking dish with 1/2 tablespoon butter.
6
Bring a large pot of salted water to a boil.
7
Add potatoes, and cook about 5 minutes, until not quite tender.
8
Add cabbage, and cook 5 minutes more.
9
Add pizzoccheri, stir, and cook just until noodles are tender, another 5 minutes.
10
Drain pot, reserving about half a cup of cooking water.
11
Preheat oven to 400 degrees.
12
In a large bowl, gently toss pizzoccheri, cabbage and potatoes with remaining butter.
13
Season to taste with salt and pepper.
14
Add sliced cheese and toss gently again, moistening mixture with reserved cooking water, if necessary.
15
Spread mixture in baking dish.
16
Reheat onion and garlic mixture, and sprinkle over casserole, along with the Parmigiano-Reggiano.
17
Bake about 8 minutes, until casserole is heated through and cheese on top has melted.
18
Serve.

442

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 cup thinly sliced onion, 2 large cloves garlic, chopped, 2 teaspoons fresh sage leaves, chopped, and more.

Yes, Pizzoccheri Casserole falls under the General 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!

Pizzoccheri Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions