Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top

Name: Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters whole or 2 percent milk; 4 servings Black pepper; 237 milliliters plain or Italian bread crumbs; 2 Tbsps butter; 227 grams sliced capocollo, hot ham, halve then slice into thin ribbons; 454 grams cavatappi, corkscrew pasta with lines or, macaroni with line in any short cut; 1 handful A generous of flat leaf parsley, finely chopped; 3 Tbsps all-purpose flour; 1 box frozen chopped spinach, defrosted and excess liquid squeezed out; 3 cloves garlic, chopped; 0 teaspoons ground cayenne pepper, a couple pinches; 454 grams fresh mozzarella -- buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes; 3 Tbsps extra-virgin olive, divided; 1 medium onion, chopped; 237 milliliters grated Parmigiano-Reggiano, 3 large handfuls, divided; 4 servings Salt; 1 teaspoons nutmeg, ground or freshly grated, eyeball it

Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top might be just the main course you are searching for. One serving contains 1287 calories, 73g of protein, and 58g of fat. This recipe serves 4. A mixture of spinach, eyeball it, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive you could follow this main course with the One Bowl Chocolate Oatmeal Cookies as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Preheat broiler.

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Broiler

Place a large pot of water over high heat and bring to a boil.

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Water

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Pot

Add the pasta, salt water and cook to al dente, with a bite.

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Pasta

Water

Salt

While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat.

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Pasta

Water

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Frying Pan

Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capocola, spinach and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like.

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Salt And Pepper