Mini Pasta Casseroles
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.