This is a rustic and hearty meal that is perfect on a cold winter night!! Everything can be combined ahead of time and refrigerated until ready to bake.
First, start out by making a thick and smooth besciamella sauce, by whisking some butter, flour,milk, salt and pepper. ( nutmeg optional)
Next, toss in 1lb. of al dente pasta with the warm besciamella sauce in a large bowl, stir in a 10 oz. of frozen chopped spinach which has been thawed and squeezed dry. Fold in 1/2 lb. of diced prosciutto, 1 cup of grated Parm, salt and pepper to taste.
Finally, pour everything into a roasting pan, dot with butter, sprinkle with more cheese, and bake at 450 for about 30 min’s or until golden and a little crunchy!!
Finally, pour everything into a roasting pan, dot with butter, sprinkle with more cheese, and bake at 450 for about 30 min’s or until golden and a little crunchy!!
Buon Appetito!!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
