Spinach And Hot Ham Baked Pasta With A Crispy Top Recipes

ONE-POT HAM AND VEGGIE PASTA

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

PENNE WITH SPINACH AND HAM

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. Stir in tomatoes, ham and wine. Cook and stir until some of the wine has evaporated.
• Add spinach and pasta; toss gently. Sprinkle with cheese.

SPINACH AND HOT HAM BAKED PASTA WITH A CRISPY TOP

Steps:

• Preheat broiler.
• 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.
• 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.
• 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 capicola, spinach and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat.
• 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 T olive oil and the remaining 1/2 cup Parmigiano.
• Sprinkle the breadcrumb mixture over the top of the pasta to cover from edge to edge.
• Place the baking dish under the broiler and broil until golden brown and crispy.
• Garnish with chopped parsley.

CRISPY PASTA CAKE WITH RED PEPPER AND MOZZARELLA SALAD

Steps:

• Preheat oven to 200 degrees F.
• Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil.
• In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed.
• Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad.
• Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes.

SPINACH AND HOT HAM FAKE-BAKED PASTA WITH A CRISPY TOP

Steps:

• 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 flameproof 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!