Spinach And Hot Ham Baked Pasta With A Crispy Top

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb cavatappi pasta
• salt
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons butter
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• black pepper
• 3 tablespoons all-purpose flour
• 2 1/2 cups 2% low-fat milk
• 1/2 lb capicola, sliced into thin ribbons
• 1 (10 ounce) box frozen chopped spinach, defrosted and squeezed dry
• 1 cup parmigiano-reggiano cheese, grated and divided
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 1 lb fresh mozzarella ball, cut into 1/2-inch cubes
• 1 cup italian seasoned breadcrumbs
• 1/2 cup flat leaf parsley, finely chopped

Recipe

• 1 preheat broiler.
• 2 place a large pot of water over high heat and bring to a boil. add the pasta, salt the water and cook to al dente.
• 3 while the water is coming up to a boil for the pasta, heat a large skillet over medium heat. add 1 t olive oil and the butter.
• 4 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.
• 5 slowly whisk in milk.
• 6 gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capicola, spinach and 1/2 cup grated parmigiano. season sauce with nutmeg and cayenne and remove from the heat.
• 7 combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. transfer dressed pasta to a baking dish.
• 8 to make the breadcrumb topping, combine the breadcrumbs, 2 t olive oil and the remaining 1/2 cup parmigiano.
• 9 sprinkle the breadcrumb mixture over the top of the pasta to cover from edge to edge.
• 10 place the baking dish under the broiler and broil until golden brown and crispy.
• 11 garnish with chopped parsley.