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Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top (Rachael Ray) Recipe

Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top (Rachael Ray) Recipe

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Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top (Rachael Ray)

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Ingredients:

Serving

1 lb cavatappi , corkscrew pasta with lines or, macaroni with line in any short cut
salt
3 tbsp extra-virgin olive, divided
2 tbsp butter
1 medium onion, chopped
3 cloves garlic, chopped
black pepper
3 tbsp all-purpose flour
1 1/2 cups whole or 2 percent milk
1/2 lb sliced capocollo , hot ham , halve then slice into thin ribbons
1 box frozen chopped spinach , defrosted and excess liquid squeezed out
1 cup grated parmigiano-reggiano
1/2 tsp nutmeg, ground or freshly grated , eyeball it
1/4 tsp ground cayenne pepper , a couple pinches
1 lb ball fresh mozzarella -- buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes
1 cup plain or italian bread crumbs
a generous handful of flat leaf parsley, finely chopped

Directions:

Preheat broiler.
Place a large pot of water over high heat and bring to a boil. Add the pasta, salt water and cook to al dente, with a bite.
While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. 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.
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.
To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy. Garnish with chopped parsley. What a gut-buster!
Yum-o!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	841.53 Kcal (3523 kJ)
Calories from fat	443.27 Kcal
		% Daily Value*
Total Fat	49.25g	76%
Cholesterol	122.66mg	41%
Sodium	1852.18mg	77%
Potassium	512.56mg	11%
Total Carbs	55g	18%
Sugars	9.11g	36%
Dietary Fiber	5.47g	22%
Protein	47.2g	94%
Vitamin C	7.9mg	13%
Vitamin A	0.8mg	26%
Iron	4mg	22%
Calcium	268.5mg	27%

Amount Per 100 g
Calories	179 Kcal (749 kJ)
Calories from fat	94.29 Kcal
		% Daily Value*
Total Fat	10.48g	76%
Cholesterol	26.09mg	41%
Sodium	393.96mg	77%
Potassium	109.02mg	11%
Total Carbs	11.7g	18%
Sugars	1.94g	36%
Dietary Fiber	1.16g	22%
Protein	10.04g	94%
Vitamin C	1.7mg	13%
Vitamin A	0.2mg	26%
Iron	0.9mg	22%
Calcium	57.1mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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