Penne Pasta with Pancetta, Cabbage and Mozzarella

By Stonyfield

When New Hampshire's cold January days come calling, I make hearty comfort food. Made with flavorful Italian bacon, cabbage and two cheeses, this creamy, earthy pasta dish will warm and nourish you on the coldest of winter nights. -Meg

Ready In: 25 mins

Level: Easy

Prep: 10 mins

Cook: 15 mins

Yields: 8 Servings


  • 1/4 c olive oil
  • 10 strips of organic pancetta (cut into 1' strips)
  • 1 large onion (diced)
  • 2 clv garlic (minced)
  • 2 t fresh thyme (and a little more for garnish)
  • Salt and pepper
  • 4 c cooked penne pasta
  • 3 c shredded green cabbage
  • 1 1/2 c Stonyfield Organic Whole Milk Plain Yogurt
  • 1 c shredded part-skim mozzarella
  • 1/2 c fresh shredded Parmesan (plus a tablespoon for garnish)
  • 3/4 c pine nuts
  • directions

    Step 1

    Heat oil in a sauté pan over medium heat. Add pancetta, onions, garlic and cook until onions are tender, about 5 minutes. Add thyme and salt and pepper to taste. Stir in cooked pasta and cabbage. Cover and cook for 5 minutes. Remove from heat and fold in yogurt, mozzarella and parmesan. Add Salt and pepper to taste. Cook covered for 3-4 minutes.

    Step 2

    Sprinkle a bit more thyme, parmesan and pine nuts for garnish and serve.

    make it with yogurt instead!