Mustardy cabbage pasta bake

'Tis the season for hearty winter bakes.  I saw this mustardy cabbage pasta bake on the ever-reliable Where's the Beef.  As is often the way with these dishes, my timing was out and we ate late but once it was made I had leftovers for a couple of nights.  I really enjoyed this, especially with the feta after seeing Cindy's advice about the cheese.

I used a capsicum and spinach fettuccine from the Coburg Farmers Market.  It was superb.  Opening the bag, I was struck by a whiff of capsicum.  And it cooked in no time at all.

I tried using a mixture of potatoes and parsnips but I am not sure this worked so well.  I enjoyed the potatoes crumbled rather than in large slices.  Possibly the parsnip would have worked cut into small pieces.

I also found that the fettuccine would have benefited from a bit more flavour - though it improved on the second and third night.  I wondered if it would have been better tossed through the cabbage mixture.

I really enjoyed this bake.  It wasn't fancy but it hit the spot.  E's main quibble was that he would have liked this more crispy on top.  I baked it again the next night and his wish was granted.  A couple of nights of leftovers gave me more time to make ice cream and birthday cards.  Here is one of the recent birthday cards I have made.

Update 2 August: I am sending this pasta bake to Catherine of Cates Cates who is hosting Pasta Please event (founded by Jac of Tinned Tomatoes) in August with the theme of Pasta Bakes.

Previously on Green Gourmet Giraffe:
One year ago: MLLA Chickpea pizza base
Two years ago: Little Deer Tracks - Coburg chic
Three years ago: Turkish Fig Pudding
Four years ago: Bizarre gnocchi and strange crumble
Five years ago: Tagged: Top Ten Photos
Six years ago: Eight plus eight - recycling tags!

Mustardy cabbage pasta bake
Adapted from 101 Cookbooks via Where's the Beef?
Serves 6

sea salt
450g small waxy potatoes (I used potatoes and parsnips)
300g dried fettuccine (I used capsicum and spinach fettuccine)
1 1/2 tablespoons butter
1 leeks, sliced
3 cloves garlic, finely chopped
1/2 savoy cabbage, cored and finely chopped
1/2 cup vegetable stock
1 1/2 tablespoons wholegrain mustard
1 1/2 cups finely grated parmesan cheese
16 fresh sage leaves, chopped
110g feta crumbled

Peel, thickly slice and boil potatoes with a pinch of sea salt for about 15 minutes or until soft.  Crumble cooked potatoes.

Break fettuccine into 10 cm segments.  Cook in boiling water with a pinch of salt until al dente - mine took about 5-6 minutes - and drain.

Fry leek in butter for a few minutes or until soft.  Stir in garlic.  Add cabbage and stock.  I was using a large saucepan but a stockpot would have been better as it was so full I could barely stir it.  Place lid on and allow cabbage to wilt with the steam.  Stir in mustard, 1/2 cup of the parmesan and 1/2 the sage.  Best to have a bit of liquid left in this mixture because the pasta will soak it up.

Lightly grease a 9 x13 inch rectangular casserole dish.  Layer 1/2 cooked fettuccine, 1/2 cabbage mixture, 1/2 crumbled potatoes, !/2 crumbled feta, 1/2 cup finely grated parmesan.  Repeat layers.  Top with remaining sage leaves., repeat and sage.  Baked 40 min at 220 C or until top is golden brown.

On the Stereo
Boy Child: Scott Walker