Capellini al Forno
Recipe courtesy Giada De Laurentiis
Show: Giada at HomeEpisode: Nonna Luna”s Recipe Diary
Recipe categories: Pasta, Cheese, Vegetables, Tomato, more
Recipe Ratings& Reviews(47) Videos(1)
1 Video | Photo: Capellini al Forno Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 18 min
Prep
15 min
Inactive
10 min
Cook
53 min
Yield:
6 to 8 servings
Level:
Intermediate
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Ingredients
6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
1 pound capellini (angel hair) pasta
1 cup plus 1/2 cup grated Parmesan
3 eggs, at room temperature, beaten
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs
1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
2 cups (8 ounces) shredded smoked mozzarella
3 tablespoons olive oil
1 (25-ounce) jar marinara or tomato-basil sauce, warmed
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.
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Newest Ratings and ReviewsRead all 47 reviews
By donamyx
on November 30, 2011
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One of the best recipes I have prepared!
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By giadalvr
IA
on October 15, 2011
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this dish was delicious!!! i didn”t use any prusciutto, but it still was very good. a little dry, but i loved it!
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By bpsmith
Cape Cod
on September 14, 2011
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after reading the other reviews I was already going to tweak this recipe, I added onions and garlic and it was tasty, also I made alfredo sauce instead of marinara for the side and I think that worked well. It was alot of work and Im not sure I”ll make it again. I have a very similar recipe called spagetti pie, alot easier and cheaper and more flavor.
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