Baked Cavatappi with Smoked Ham and Fontina

Recipe by DJM70
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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 6 quarts of salted water to a boil.
  • Meanwhile, saute mushrooms in 1 tbs.
  • butter over medium heat for two minutes.
  • Add Sherry, stir for 1 minute and remove mushrooms from heat.
  • Cook the cavatappi in the boiling water until al dente and drain.
  • While pasta is cooking, melt 3 tbs.
  • butter in a saucepan over medium heat.
  • Add the flour and whisk until smooth.
  • Gradually add milk and continue whisking.
  • Stir over heat until sauce thickens, about 10 minutes.
  • Remove from heat and add sauteed mushrooms, nutmeg, salt and pepper.
  • Butter a large ovenproof dish, and arrange 1/3 of the cavatappi in the dish.
  • Top with 1/3 of the cheese and ham and spoon on 1/3 of the sauce.
  • Repeat the layers two more times, ending with sauce.
  • Bake in a preheated 350 degree oven until heated through and bubbly, about 20 to 30 minutes minutes.
  • (Casserole may also be refrigerated and baked later. Increase baking time to 30 minutes for a chilled casserole.) (DJM notes: use a dish smaller and a little deeper than a basic 9x13.).
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