Cavatappi Casserole With Prosciutto And Three Cheeses Best Recipes

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CAVATAPPI CASSEROLE WITH PROSCIUTTO AND THREE CHEESES

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Cavatappi Casserole With Prosciutto and Three Cheeses image

For a milder flavor, substitute white Cheddar for the Gruyère and Monterey Jack for Gouda. Cottage Living 9/2006. Have tweaked it with 2% milk and it turned out fine, it was all we had.Update: 06/26/2009 - leave out the salt because the cheeses and prosciutto have enough salt. The hot sauce makes the dish, even when you don't like it - it makes it special.")

Provided by Manami

Categories     Pork

Time 42m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients:

  • 1 lb spiral shaped pasta (Barilla) or 1 lb spiral shaped pasta (short)
  • 6 ounces prosciutto, cut into thin strips
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups 2% low-fat milk or 4 cups whole milk
  • 1/2 teaspoon salt (optional)
  • 1/4-1/2 teaspoon fresh ground black pepper
  • 1 pinch red pepper flakes (optional) or 1 pinch Tabasco sauce
  • 2 cups gruyere cheese, grated and divided
  • 1 1/2 cups gouda cheese, shredded
  • 1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350ºF.
  • Cook pasta according to package directions. Drain and set aside.
  • Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
  • Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
  • Melt butter in a Dutch oven over medium-high heat.
  • Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens.
  • Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
  • Remove from heat and add 1 cup Guyère, whisking until smooth.
  • Add Gouda and Parmesan, and whisk until smooth.
  • Add prosciutto and pasta, and stir to combine.
  • Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyère.
  • Bake at 350ºF for 20 minutes or until bubbly.

Nutrition Facts : Calories 634.2, Fat 26.1, SaturatedFat 15.4, Cholesterol 80.3, Sodium 373.5, Carbohydrate 68.7, Fiber 2.6, Sugar 9.8, Protein 29.8

CAVATAPPI WITH PROSCIUTTO AND PARMESAN

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Cavatappi With Prosciutto and Parmesan image

This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extra-virgin olive oil; buttery imported prosciutto from Parm; and nutty, complex Parmigiano-Reggiano, also from Parma.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients:

  • 1/2 lb uncooked cavatappi pasta
  • cooking spray
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped fresh parsley
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 ounce very thin slices prosciutto, cut into thin strips
  • 1/4 cup shaved fresh parmigiano-reggiano cheese

Steps:

  • Cook pasta according to the package directions, omitting salt and fat. Drain in colander over a bowl, reserving 3 tablespoons cooking liquid.
  • Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and saute 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.

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