4 Videos | Photo: Capellini al Forno Recipe
Ingredients
- 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
- 1 pound capellini (angel hair) pasta
- 1 cup plus 1/2 cup grated Parmesan
- 3 eggs, at room temperature, beaten
- 3/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup plain breadcrumbs
- 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
- 2 cups (8 ounces) shredded smoked mozzarella
- 3 tablespoons olive oil
- 1 (25-ounce) jar marinara or tomato-basil sauce, warmed
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.
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By Vodka
Rockaway NJ
on March 11, 2013
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The dish is very very tasty, I mixed pasta with spaghetti squash (half and half
to make it a little figure friendly and kids didn't even notice.
By Bykowski
on March 04, 2013
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This dish was delicious!! I used leftover spaghetti, and added garlic,shallot,sundried tomatoes,and also some spinach.. AWESOME. :0
As always Giada Thanks for a great meal.
By AOK1
on March 04, 2013
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Awesome! Better than I expected. Flavors are different enough that it is a unique dish. I love that you can make it and get everything cleaned up while it is cooking for an easy clean up meal, with a cool presentation. It was not dry at all. I am dumbfounded at the people who said it was dry or not good. The side of sauce was not even necessary, although I do think it was a nice touch. One thing to note, many pasta brands now have less than 1 lb in the box. So if you made this thinking you were using 1 lb, but actually using 13 oz, the proportions would be off. I used Anna's which is a full pound. While I did not find smoked mozzarella in either of two local italian stores, I found it in the specialty cheese section of my mainstream grocery. I do agree that it was a bit salty between the prosciutto and parmesan, so I would leave out the added salt. This completely packs a 9 in pan, but it cooked and came out fine. This is a definite keeper and can't wait to make it again.
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