Bacon and Cabbage Pasta Bake

Bacon and Cabbage Pasta Bake
  • Prep Time: 25
  • Total Time: 90
  • Servings: 8.0

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About this Recipe

Cabbage brings a new texture to the usual pasta bake.


1 lb (500 g) Elbow macaroni pasta
2 tbsp (30 mL) Butter
2 Onions, chopped
2 Cloves of garlic, minced
5 cups (1.25 L) Shredded cabbage
1 tsp (5 mL) Caraway seeds
1 (500 mL) Container cottage cheese
.5 cup (125 mL) Buttermilk
3 cups (750 mL) Shredded Cheddar cheese, divided
1 lb (500 g) Maple Leaf® Bacon , cooked, crumbled, and divided


PREHEAT oven to 350°F (180°C).

COOK pasta according to package directions. Drain and set aside.

MELT butter in a large skillet over medium heat. Add onions and cook for 2-3 minutes, add garlic, cabbage and caraway seeds, cover and cook for 12 minutes or until cabbage is tender. Toss cabbage mixture with cooked pasta.

MIX together cottage cheese, buttermilk, 1 1/2 cups (375 mL) Cheddar cheese and half the bacon, and combine with pasta-cabbage mixture.

LIGHTLY grease a 9x13 inch (3.5 L) baking dish. Pour pasta mixture into dish and sprinkle with remaining cheese and bacon.

BAKE uncovered for 25-30 minutes.

CRUMBLE remaining bacon over top and serve.


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