Ingredients Jump to Instructions ↓

  1. 1 lb cavatappi pasta

  2. salt

  3. 3 tablespoons extra virgin olive oil , divided

  4. 2 tablespoons butter

  5. 1 medium onion , chopped

  6. 3 garlic cloves , chopped

  7. black pepper

  8. 3 tablespoons all-purpose flour

  9. 2 1/2 cups 2% low-fat milk

  10. 1/2 lb capicola, sliced into thin ribbons

  11. 1 (10 ounce) box frozen chopped spinach , defrosted and squeezed dry

  12. 1 cup parmigiano-reggiano cheese , grated and divided

  13. 1/2 teaspoon nutmeg

  14. 1/4 teaspoon cayenne pepper

  15. 1 lb fresh mozzarella ball , cut into 1/2-inch cubes

  16. 1 cup Italian seasoned breadcrumbs

  17. 1/2 cup flat leaf parsley , finely chopped

Instructions Jump to Ingredients ↑

  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.


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