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Saturday, November 5, 2011

Capalini al Forno ala West Texas

This is a dish I found while watching Giada De Laurentiis. This was one of her old family recipes that her mother had written and passed down. Well, living where I do, finding the right ingredients is down right impossible. So we had to tweak things just a bit to get them to turn out right. But it came out rather well with very little left overs! Serves 6-8.

16oz Angel Hair Pasta, uncooked
4 Tbsp Butter
1 cup Parmesan, grated
1/4 cup fresh Baby Spinach, chopped
1/4 cup fresh Parsley, chopped
3 Eggs, beaten
1/2 cup Bread Crumbs
1/2Lb Bacon, Thick Cut, chopped, lightly fried (just until its about half way to crisp)
Crushed Red Peppers
1 cup Mozzarella, shredded
Olive Oil

1) Preheat oven to 350.

2) Cook pasta to package directions, drain in colander. Place butter in hot pot and return pasta. Add cheese, parsley, spinach and eggs, mix well.

3) Spray generously a spring form pan or a casserole pan. 

4) Sprinkle bottom with bread crumbs to form a bottom crust. Then layer Pasta mix, bacon and mozzarella and repeat starting with the bread crumbs until you come to the top of the pan. Finish off with bread crumbs, parmesan and parsely. Drizzle oil over top.

5) Bake for about 50 minutes until nice and golden. Let side for 15 minutes before removing from pan and cutting. If using a casserole, leave in pan when cutting.

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