Ingredients

4 servings among big eaters like me and my family

　　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

　　

Step 1

Preheat the broiler.

　　

Step 2

Bring a large pot of water to a boil over high heat. Salt the water, add the pasta, and cook al dente, with a bite.

　　

Step 3

While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. Add 1 tablespoon of the EVOO (once around the pan), and the butter. When the butter melts into the oil, add the onions and season with salt and pepper. Cook, stirring frequently, for 2 minutes, then dust the onions with the flour and continue to cook for 1 minute. Slowly whisk in the milk. 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. Season the sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like.

　　

Step 4

Combine the cooked pasta and the cubed mozzarella with the sauce, then stir to coat completely by turning over and over. Transfer the dressed pasta to a baking dish.

　　

Step 5

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. Sprinkle the bread-crumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy. What a gut-buster! YUMMO!

　　Rachael Ray 365: No Repeats