Ingredients for Cavatappi Casserole With Prosciutto And Three Cheeses
- Cavatappi Pasta
- 4 ounces prosciutto, thinly sliced
- 2 tablespoons butter
- All Purpose Flour
- 2% Low Fat Milk
- (Optional) Salt to taste (Note: Recipe suggests omitting due to saltiness of other ingredients)
- Fresh Ground Black Pepper
- Red Pepper Flakes
- 1 cup Gruyère cheese, shredded
- 1/2 cup Gouda cheese, shredded
- Parmesan Cheese
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How to Make Cavatappi Casserole With Prosciutto And Three Cheeses
- Preheat oven to 375°F (190°C).
- Cook cavatappi according to package directions until al dente. Drain and set aside.
- In a large skillet, cook prosciutto until crispy. Remove from skillet and set aside, reserving 2 tablespoons of the rendered fat.
- In the same skillet, melt 2 tablespoons butter. Add flour and whisk until smooth. Gradually whisk in milk until smooth and thickened.
- Stir in ricotta cheese, gruyère cheese, gouda cheese, and 1/4 teaspoon black pepper until melted and smooth.
- Add cooked cavatappi and prosciutto to the cheese sauce. Stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with remaining gruyère cheese and a dash of hot sauce.
- Bake for 20-25 minutes, or until bubbly and golden brown.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
39g
Fat
76g
Carbs
22g
