I love this recipe because it’s rustic, cozy, and full of flavor. The combination of pasta, vegetables, and melted cheese makes it hearty enough for a full meal, and it’s the kind of dish that brings everyone to the table on a cold evening. The balance between the nutty buckwheat pasta, creamy cheese, and garlicky butter is perfection — rich yet balanced, and deeply comforting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb pizzoccheri pasta (packaged or fresh) ½ cup Valtellina Casera DOP cheese, cubed (alternatives: Fontina, Beaufort, Gruyère, Edam, Emmental, or Gouda) ½ cup Grana Padano or Parmigiano Reggiano, grated 1 stick unsalted butter 1 cup potatoes, peeled and cubed 1 lb savoy cabbage, chopped 2 cloves garlic, chopped Salt and pepper, to taste
Directions
I start by bringing a large pot of salted water to a boil.
In a small saucepan, I melt the butter over low heat and sauté the chopped garlic for about 5 minutes, just until it’s soft and fragrant. I make sure it doesn’t brown.
In the boiling water, I add the cubed potatoes and cook them for about 5 minutes until just starting to soften.
Without removing the potatoes, I add the chopped cabbage to the same pot and cook for another 5 minutes.
I then add the pizzoccheri pasta to the same pot with the vegetables and cook for 5–7 minutes more, until the pasta is al dente.
While the pasta is cooking, I preheat the oven to 400°F (200°C) and butter an oven-safe baking dish.
I drain the pasta, potatoes, and cabbage together, then transfer everything to a large bowl.
I fold in the cubed cheese and sautéed garlic butter, mixing gently so the cheese begins to melt into the hot pasta. If the mixture seems too dry, I add a bit more butter.
I pour the entire mixture into the prepared baking dish and sprinkle the top with grated Grana Padano or Parmigiano Reggiano.
I bake it for 10–20 minutes, just until the top layer is melted and lightly golden.
I let it cool for a few minutes before serving — though it’s hard to wait with that incredible aroma filling the kitchen!
Servings and Timing
This recipe serves 4 people and takes about 30 minutes to prepare and 15 minutes to cook, for a total of 45 minutes.
Variations
I sometimes add a handful of chopped Swiss chard or spinach for extra greens. For a stronger flavor, I like to use a mix of cheeses — Fontina for creaminess and Gruyère for a nutty depth. If I want a lighter version, I reduce the butter and use olive oil for part of the sauté. To make it even more indulgent, I occasionally top it with a little extra butter before baking for that perfect golden crust.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) for about 10 minutes. It can also be reheated in a skillet with a splash of water to keep it moist. I don’t recommend freezing it, as the texture of the pasta and cheese changes once thawed.
FAQs
What is pizzoccheri pasta made from?
It’s a traditional buckwheat pasta from Valtellina, usually made with a mix of buckwheat and wheat flour.
Can I substitute another type of pasta?
Yes, I sometimes use tagliatelle or fettuccine if I can’t find pizzoccheri, though the flavor will be slightly different.
What kind of cheese works best?
Valtellina Casera is the traditional choice, but Fontina, Gruyère, or Emmental melt beautifully and add a rich, nutty flavor.
Can I use kale instead of cabbage?
Yes, kale works perfectly and gives the dish a slightly different texture.
Do I need to bake it at the end?
Baking helps the cheese melt evenly and gives the top a golden crust, but it can also be served straight from the pan if preferred.
How can I make it vegetarian?
This dish is naturally vegetarian as written — just make sure your cheese doesn’t contain animal rennet.
How do I keep it from becoming greasy?
I balance the butter by using high-quality cheese and draining the pasta well before mixing everything together.
Can I make it ahead of time?
Yes, I assemble it up to a day ahead, store it covered in the fridge, and bake it just before serving.
Can I add other vegetables?
Absolutely — I’ve tried it with leeks, onions, or even thinly sliced carrots for a touch of sweetness.
Conclusion
I love how pizzoccheri alla valtellinese celebrates the simplicity of northern Italian cooking. The hearty pasta, tender cabbage and potatoes, and layers of melted cheese come together in a dish that’s pure comfort. It’s cozy, rustic, and perfect for sharing — a taste of the Alps that warms both body and soul.
A rustic and comforting northern Italian dish made with buckwheat pizzoccheri pasta, potatoes, cabbage, melted cheese, and garlicky butter from the Valtellina region.
