Baked pasta with cabbage and sausage

Start by cleaning the savoy cabbage. Cut it in half, then use a knife to remove the core. Slice the leaves into thin strips. Place them in a colander and rinse thoroughly under cold water.

Drain it, but leave them slightly damp: this will help them cook better. Heat the olive oil in a large non-stick pan over medium heat. Add the peeled garlic clove. Once it starts sizzling, add the sausage, after removing the casing and breaking it into pieces. Use the back of a spoon to crumble it further and let it brown for 3-4 minutes. Increase the heat to high and deglaze with the white wine. Stir and let the alcohol evaporate for about 1 minute, until you no longer smell it.

Add the sliced cabbage and a pinch of salt. Stir to combine, then pour in ½ cup (100 ml) hot water.

Cover with a lid and let the cabbage simmer over medium heat for 10-15 minutes. Once the cabbage is tender, remove the lid and let any excess liquid evaporate if the mixture seems too watery. Turn off the heat.

While the cabbage is cooking, dice the provolone. Bring a large pot of salted water to a boil and cook the pasta until it’s slightly undercooked (about 1-2 minutes less than the package instructions). Drain and transfer it to the skillet with the cabbage and sausage mixture. Stir well to combine. Add the diced provolone and béchamel sauce, reserving 2-3 tablespoons of béchamel for topping.

Mix everything thoroughly. Preheat the oven to 350°F (180°C). Transfer the pasta mixture to a greased 9×13-inch baking dish. Spread it evenly and top with the reserved béchamel and 2 tablespoons grated Parmesan.

Bake in the preheated oven for about 30 minutes, or until the top is golden brown and bubbly. Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving. Enjoy warm!