Mini Pasta Casseroles

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Mini Pasta Casseroles
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Health Score:
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
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)
How healthy are the main ingredients?
Whipped creamParmesansaltshallotNutmeg

Preparation steps

1.

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

2.

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

3.

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.