Spinach and Hot Ham Baked Pasta With a Crispy Top

I saw this last night on 30 Minute Meals and had to post. I love Rachael's "Fast Fake-Baked Ziti" and this is similar but with extra, yummy stuff!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  lb cavatappi pasta
•  salt
• 3  tablespoons extra virgin olive oil, divided
• 2  tablespoons butter
• 1  medium onion, chopped
• 3  garlic cloves, chopped
•  black pepper
• 3  tablespoons all-purpose flour
• 2 1⁄2 cups 2% low-fat milk
• 1⁄2 lb  capicola, sliced into thin ribbons
• 1 (10 ounce) box frozen chopped spinach, defrosted and squeezed dry
• 1  cup parmigiano-reggiano cheese, grated and divided
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon cayenne pepper
• 1  lb fresh mozzarella ball, cut into 1/2-inch cubes
• 1  cup  Italian seasoned breadcrumbs
• 1⁄2 cup flat leaf parsley, finely chopped

Directions

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.