Spinach and Spicy Ham Pasta Bake Recipe

Name: Spinach and Spicy Ham Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 1 pound cavatappi (ridged corkscrew pasta) or ridged macaroni; 3 tablespoons extra-virgin olive oil (EVOO); 2 tablespoons unsalted butter; 1 medium onion, chopped; Coarse black pepper; 3 tablespoons all-purpose flour; 1 1/2 cups whole or 2-percent milk; 1/2 pound sliced capocollo (spicy ham), halved, then sliced into thin ribbons; 1 10-ounce box frozen chopped spinach, defrosted and wrung out in a clean kitchen towel; 1 cup grated Parmigiano-Reggiano (a few large handfuls); 1/2 teaspoon ground or freshly grated nutmeg (eyeball it); 1/4 teaspoon ground cayenne pepper (a couple pinches); 1-pound ball of fresh mozzarella (buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes); 1 cup plain or Italian-style bread crumbs

Servings: persons

Coarse salt
1 pound cavatappi (ridged corkscrew pasta) or ridged macaroni
3 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons unsalted butter
1 medium onion, chopped
Coarse black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole or 2-percent milk
1/2 pound sliced capocollo (spicy ham), halved, then sliced into thin ribbons
1 10-ounce box frozen chopped spinach, defrosted and wrung out in a clean kitchen towel
1 cup grated Parmigiano-Reggiano (a few large handfuls)
1/2 teaspoon ground or freshly grated nutmeg (eyeball it)
1/4 teaspoon ground cayenne pepper (a couple pinches)
1-pound ball of fresh mozzarella (buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes)
1 cup plain or Italian-style bread crumbs

1
Preheat the broiler.
2
Bring a large pot of water to a boil over high heat.
3
Salt the water, add the pasta, and cook al dente, with a bite.
4
While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat.
5
Add 1 tablespoon of the EVOO (once around the pan), and the butter.
6
When the butter melts into the oil, add the onions and season with salt and pepper.
7
Cook, stirring frequently, for 2 minutes, then dust the onions with the flour and continue to cook for 1 minute.
8
Slowly whisk in the milk.
9
Gently bring the milk to a bubble, allow the mixture to thicken a bit, then stir in the capocollo, spinach, and 1/2 cup of the grated Parmigiano.
10
Season the sauce with nutmeg and cayenne and remove from the heat.
11
Taste and add a little salt, if you like.
12
Combine the cooked pasta and the cubed mozzarella with the sauce, then stir to coat completely by turning over and over.
13
Transfer the dressed pasta to a baking dish.
14
To make the bread-crumb topping, in a small bowl, combine the bread crumbs, the remaining 2 tablespoons of EVOO, and the remaining 1/2 cup of Parmigiano.
15
Sprinkle the bread-crumb mixture over the top to cover the pasta from edge to edge.
16
Transfer the baking dish under the broiler and broil until golden brown and crispy.
17
What a gut-buster!
18
YUMMO!

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Coarse salt, 1 pound cavatappi (ridged corkscrew pasta) or ridged macaroni, 3 tablespoons extra-virgin olive oil (EVOO), 2 tablespoons unsalted butter, and more.

Yes, Spinach and Spicy Ham Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Spicy Ham Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions