Campanelle with Cabbage and Oven-Roasted Pork Ribs Recipe -
Campanelle with Cabbage and Oven-Roasted Pork Ribs Recipe
11 Photos
Campanelle with Oven-Roasted Pork Ribs
Campanelle pasta is tossed with tender ribs, sliced cabbage, and flavorful sauce. See more
  • READY IN 55 mins

Campanelle with Cabbage and Oven-Roasted Pork Ribs

Recipe by  

"Marinated ribs are roasted until tender with wine. The meat is served in a reduced sauce with sliced cabbage, campanelle pasta, and served with butter and grated cheese."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. Marinate pork ribs overnight with 3 of the minced garlic cloves, rosemary, 2 tablespoons olive oil, and black pepper, to taste.
  2. Place ribs in a shallow roasting pan, cover with aluminum foil, and bake in a 425 degrees F oven for 20 minutes; remove from oven, add wine, and bake uncovered for an additional 15 minutes.
  3. Bring a large pot of water to a boil. Cook Campanelle according to package directions.
  4. Meanwhile, saute in a medium skillet the remaining garlic in 2 tablespoons olive oil over medium heat for 2 minutes, or until garlic turns slightly golden in color. Add cabbage, chicken broth, salt, and pepper to taste; simmer until the cabbage is tender and thoroughly cooked.
  5. Remove meat from the ribs and add to the sauce; simmer for 5 minutes. Drain Campanelle and toss with the sauce.
  6. Stir in butter and cheese and toss before serving.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2014

A nice change of pace. I cooked my ribs on the grill in a lipped baking sheet covered in foil for 3 hours at a low low temp, then added the wine and cooked another hour covered. The ribs feel right off the bone. I liked the color the purple cabbage added to the dish. This would be a great way to us up leftover ribs after a BBQ.

Most Helpful Critical Review
Jul 14, 2014

This recipe was mediocre at best. I used only 8 ounces of pasta and that was plenty in proportion to the rest of the ingredients. I marinated the ribs for 24 hours, upped the fresh rosemary to two sprigs and added desperately needed salt after baking. While I was sadly disappointed by this recipe, my husband thought it was just o.k. He suggested adding sun-dried tomatoes, which I will do on the reheat for lunches. Love the campanelle pasta, just not the recipe. Thank you, Barilla, for your fine products!


9 Ratings

Jul 19, 2014

Started with the best quality ingredients: Imported Parmesan cheese, Colavita EVOO and Barilla Pasta. Also used country style ribs, marinated overnight in fresh Rosemary. The cabbage turned a pretty shade of green when it was cooked. If you don't care for or can't eat pork, lamb would work well and taste nice with this pasta. I really like this recipe. It's a definite five-star recipe.

Jul 08, 2014

We had to make a lot of adjustments to make this work for us, but it turned out delicious! I made the marinade as stated but added salt to the chops. Before i baked the pork I seasoned it with essence. I halved the pasta as someone else suggested. For the sauce I doubled the garlic, added half of an onion sliced, and also added about 1/2 c more wine. When the pork was done I also added those pan juices to the sauce. I omitted the butter mainly because I forgot. Oh well, it didn't need it and neither did we! Ha!

Jul 17, 2014

Not something I would normally prepare for dinner, but it was quite good. I used bone in pork ribs and just cook them 30 min @ the higher temp and 20 at the lower temp and then sliced the meat into the cabbage. I could not find the campanelle, so I used Rigatoni I had on hand, using 1/2 the amount listed in recipe.

Jul 20, 2014

This is a really nice recipe. Different and we loved pasta and cabbage! Could use a little more herbs but all around a definite keeper! I haven't made Barilla Campanelle in a long time and its such a great texture and shape I will be making again and again.

Jul 01, 2014

Tried this on the family. Some loved it and some were so so. It would be easy to add some more to spice this up. Great taste.

Jun 16, 2014

I made this for our family dinner night so everyone was there to try it. It was really good. I thought it was a lot of work getting all the meat off the rib bones but we all liked it and it was tasty. It would be nice if it was a little more colorful though I think. All in all it was not hard and everyone liked it. I added some alfredo to the leftovers and heated, it was good also.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Campanelle with Oven-Roasted Pork Ribs

Campanelle pasta is tossed with tender ribs, sliced cabbage, and flavorful sauce.

Gluten Free Elbows Soup

Mushrooms, Italian sausage, and elbow pasta make a hearty, satisfying soup.

Mini Wheels with Peas, Ham and Tomato

Sweet Virginia ham pairs perfectly with peas, tomatoes, and sautéed garlic.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States