Vermicelli Timbal

1. 1

   Cook vermicelli in large pot of boiling salted water until just tender to the bite.

2. 2

   Drain.

3. 3

   Combine drained vermicelli and Bechamel Sauce in a medium sized bowl.

4. 4

   Set aside.

5. 5

   Preheat oven to 425F (220C).

6. 6

   Butter 6 6-ounce custard cups.

7. 7

   Coat with 1/2 of bread crumbs.

8. 8

   Cut cheese and ham in small dice.

9. 9

   Half fill each custard cup with pasta mixture.

10. 10

    Sprinkle tops with remaining bread crumbs.

11. 11

    Bake 15 minutes or until bubbly.

12. 12

    Run a sharp knife around inside of cups.

13. 13

    Turn out onto warmed serving plates.

14. 14

    Serve with Tomato Sauce.

15. 15

    Garnish with mint, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.