CLASSIC pasta fusilli with ham and cheese
         

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This baked dish uses fusilli, an excellent pasta choice because its shape allows it to meld in so well with the sauce. This is a flavorful, hearty cold-weather dish.

for the sauce:

  • three eggs
  • one cup milk
  • one-half cup cream
  • six ounces of gruyere, grated
  • pinch of nutmeg
  • four ounces of ham, julienned
  • two tablespoons butter
  • one-quarter cup grated parmesan
  • salt and pepper

for the pasta:

  • one pound fusilli

Pre-heat the oven to 350 degrees.

Beat the eggs in a bowl, add the milk, cream and half the gruyere. Add a dash of nutmeg, one-quarter teaspoon salt and five twists of freshly ground pepper.

Get four to five quarts of water boiling vigorously. Add two teaspoons of salt. Put in the pasta and cook short of al dente. Drain the pasta.

Butter the bottom of a 9 inch by 13 inch baking dish. Add half the drained fusilli. Arrange half the strips of ham over the pasta. Add in the remaining pasta. Cover with the remaining ham. Add the milk and cream mixture, making sure it fills around all of the pasta. Sprinkle with the remaining gruyere and the parmesan.

Bake in the 350 degree oven for twenty minutes, until the edges bubble, and the cheese topping has a touch of golden brown. Serve hot.

 

 

 


 

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