- Level: Intermediate
- Total: 1 hr 18 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 53 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 759
- Total Fat
- 36 g
- Saturated Fat
- 17 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 45 g
- Cholesterol
- 166 mg
- Sodium
- 2590 mg
- Level: Intermediate
- Total: 1 hr 18 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 53 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 759
- Total Fat
- 36 g
- Saturated Fat
- 17 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 45 g
- Cholesterol
- 166 mg
- Sodium
- 2590 mg
Ingredients
Directions
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
- Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
- Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.
