Spinach and Hot Ham Pasta Bake

My really good friend Jill lost her dad earlier this week. She's also a military wife and her husband is deployed. The instant I got the phone call I knew exactly what I needed to do. Make her something she would eat. Jill has said before she would eat anything I cook for her so I dug deep and thought about something that would look pretty, seem healthy but had immense amounts of cheese. This is truly one of the most comforting meals I can think of and it yields a ton (9x13 dish).

Btw, this is a Rachel Ray recipe and she scares me - but I think we have already talked about this... So here it is:


Ingredients:
1 lb cavatappi pasta or any short pasta with lines (I used mezza penne)
3 tbsp EVOO (extra virgin olive oil)
2 tbsp butter
1 onion, chopped
4 cloves garlic, chopped
3 tbsp all purpose flour
1.5 cup whole milk or 2%
1/2 lb sliced capocollo ham, sliced thin
1 box frozen chopped spinach, thawed and drained
1 cup grated parmigiano-regiano
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1 lb mozzarella, in 1/2" cubes
1 cup breadcrumbs

preparation:

1/ boil pasta and pre-heat broiler
2/ in large saucepan at medium heat - 1 tbsp EVOO and butter. when
butter melts add garlic and onion. season w/ salt and pepper.
3/ dust onions w/ flour and cook stirring for 1 min. slowly whisk in
milk. bring to a bubble and let thicken.
4/ stir in ham, spinach and 1/2 cup parmigiano-regiano
5/ season w/ nutmeg and cayenne pepper
6/ drain pasta when ready. combine cubed mozzarella w/ pasta and sauce
and toss to coat. transfer to baking dish.
7/ breadcrumb topping: combine breadcrumbs, 2 tsp EVOO and 1/2
parm-reg cheese. sprinkle on top of pasta.
8/ broil for 1min until topping browns.

Note - I usually put it in the oven at 300 covered after the broiling part when waiting for guests so the mozzarella melts and makes it all gooier and yummier...

Enjoy!