"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Spinach and Hot Ham Bake Recipe

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This recipe for Spinach and Hot Ham Bake, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tonya Upperman
Added: Sunday, July 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Salt
1 # Cavatappi pasta
3 Tbsp.. Extra Virgin Olive Oil
2 Tbsp.. unsalted butter
1 medium onion, chopped
black pepper
3 Tbsp. all purpose flour
1 1/2 cups 2 % milk
1/2 lb. sliced hot ham (capacolla), halved then sliced into strips
1 (10 oz) box frozen chopped spinach, defrosted and wrung out in a clean towel
1 cup grated Parmigianino-Regional
1/2 tsp. ground nutmeg
1/4 tsp. cayenne pepper
1 lb. ball of fresh mozzarella cheese ( not in water), cut into 1 in cubes
1 cup plain or Italian style bread crumbs

Directions:
Directions:
Preheat broiler.
Bring a large pot water and boil pasta with salt, until done.
Heat a medium, deep skillet with 1 Tbsp. olive oil and butter. When the butter melts into the oil, add onions 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 the milk. Gently bring the milk to a bubble, allow the mixture to thicken a bit, then stir in the hot ham, spinach and 1/2 cup of the Parmigianino. Season the sauce with nutmeg and cayenne and remove from the heat.
Combine the cooked pasta and cubed mozzarella with the sauce, then stir to coat completely by turning over and over. Transfer the pasta mix to a baking dish.
In a small bowl, combine the bread crumbs and remaining 2 Tbsp. olive oil and remaining Parmigianino. Sprinkle the bread crumb mixture over the top to cover the pasta from edge to edge. Transfer baking dish to broiler and broil until golden brown and crispy.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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