Pasta is such a beautiful thing.
It can be as simple as spaghetti & jarred marinara for a speedy dinner at home, and as extravagant as handmade lobster ravioli at the most upscale restaurant in town. Almost no ingredient and flavor profile is off limits.
The possibilities are basically endless.
Simply translated, capellini al forno is angel hair baked in the oven, but the outcome–especially when baked in a springform pan and sliced into wedges–is as delicious and impressive-looking as a layer cake. A savory pasta layer cake filled with cheese and prosciutto, topped with marinara.
Assembly and baking are a little bit of a time investment, but you’ll be handsomely rewarded with leftovers for days, or a roomful of happily-stuffed friends. 🙂
CAPELLINI AL FORNO
6 tablespoons unsalted butter, diced & at room temperature, plus more for greasing pan
1 pound angel hair pasta
1 1/2 cups grated Parmigiano Reggiano
3 eggs, beaten
3/4 cup chopped, fresh, flat-leaf parsley
kosher salt & freshly ground pepper
1 cup panko breadcrumbs
1/2 pound prosciutto, coarsely chopped
8 ounces smoked mozzarella cheese, grated
olive oil, for drizzling
1 25 ounce jar marinara sauce, warmed
Preheat oven to 350°, with a rack in the center of the oven. Butter the bottom and sides of a 9 inch springform pan and set aside.
Bring a large pot of water to a boil and salt well. Add the pasta and cook until tender, but still firm–don’t overdo it. Drain, then add to a large bowl. Add 4 tablespoons of butter, 1 cup Parmigiano, eggs, parsley, and salt & pepper. Toss well until combined.
Gather the pasta and all remaining ingredients around the prepped springform pan. Sprinkle 1/4 cup of breadcrumbs evenly over the bottom of the pan. Arrange 1/3 of the pasta on top of the breadcrumbs in an even layer, then sprinkle half the prosciutto, followed by half the smoked mozzarella. Repeat the layering once more with the breadcrumbs, pasta, prosciutto, and mozzarella.
In a small, separate bowl, combine the remaining breadcrumbs and Parmigiano. Sprinkle this mixture on top of the layers and dot remaining butter over top. Drizzle with olive oil and bake for 45-50 minutes, until lightly golden. Let cool for 10 minutes.
While the pasta cools, add marinara to a medium saucepan and heat over medium heat until warm. Once the sauce is warm, remove the ring around the springform pan and slice layered pasta into 8 equal pieces. Add to individual plates & top with marinara.
adapted from Giada de Laurentiis