Mini Pasta Casseroles

Name: Mini Pasta Casseroles
Total time: 55 min
Yield: 12
Ingredients: 250 grams Spaghettini; salt; 250 grams Baby spinach; 1 shallot; 1 Tbsp butter; 1 tsp Pastry flour; 150 milliliters Whipped cream; freshly ground peppers; Nutmeg; 100 grams grated Parmesan; 12 thin slices Prosciutto (such as San Daniele)

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Health Score:

6,3 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 55 min.

Ready in

Ingredients

for

pieces

Ingredients: 250 grams Spaghettini; salt; 250 grams Baby spinach; 1 shallot; 1 Tbsp butter; 1 tsp Pastry flour; 150 milliliters Whipped cream; freshly ground peppers; Nutmeg; 100 grams grated Parmesan; 12 thin slices Prosciutto (such as San Daniele)

How healthy are the main ingredients?

Whipped cream Parmesan salt shallot Nutmeg

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Preparation steps

Preheat the oven to 200°C (approximately 400°F).

Cook the pasta in boiling salt water until al dente. Rinse in cold water and drain.

Rinse the spinach and spin dry. Peel and finely chop the shallot. Sweat the shallot in butter until translucent. Sprinkle with the flour. Gradually stir in the cream. Add the spinach, cover and cook for 2-5 minutes. Season with salt, pepper and nutmeg. Stir in half of the cheese. Mix with the pasta. Distribute the pasta mixture in a muffin tin. Fold the prosciutto slices and place on top of the pasta mixture. Sprinkle with the remaining parmesan. Bake for 10-15 minutes and serve.