1 pound pasta with lines or, macaroni with line in any short cut
1 handful flat parsley generous finely chopped
3 tablespoons flour all-purpose
1 box pkt spinach frozen chopped
3 cloves garlic chopped
0.3 teaspoon ground pepper
1 pound mozzarella -- buy a piece wrapped fresh packed in water, then cut into 1/ cubes
3 tablespoons olive extra-virgin divided
1 medium onion chopped
1 cup parmigiano-reggiano divided grated
4 servings salt
0.5 teaspoon eyeball it freshly grated
0.5 teaspoon eyeball it freshly grated
Equipment
frying pan
whisk
pot
baking pan
broiler
Directions
Preheat broiler.
Place a large pot of water over high heat and bring to a boil.
Add the pasta, salt water and cook to al dente, with a bite.
While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat.
Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the capocola, spinach and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne and remove from the heat. Taste and add a little salt, if you like.
Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over.
Transfer dressed pasta to a baking dish.
To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano.
Sprinkle the breadcrumb 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.
