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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A great recipe based on one from The Pizza & Pasta Cookbook. For the Bechamel sauce I use White Sauce, and for the tomato sauce I use Tomato Sauce. Ingredients:
4 ounces fine vermicelli |
1 cup bechamel sauce |
4 ounces mozzarella cheese |
4 ounces ham |
1 tablespoon butter |
1/4 cup fresh breadcrumb |
2 cups tomato sauce |
fresh mint, garnish |
Directions:
1. Cook vermicelli in large pot of boiling salted water until just tender to the bite. Drain.
2. Combine drained vermicelli and Bechamel Sauce in a medium sized bowl. Set aside.
3. Preheat oven to 425°F (220C).
4. Butter 6 6-ounce custard cups. Coat with 1/2 of bread crumbs. Cut cheese and ham in small dice. Half fill each custard cup with pasta mixture. Sprinkle tops with remaining bread crumbs.
5. Bake 15 minutes or until bubbly. Run a sharp knife around inside of cups.
6. Turn out onto warmed serving plates.
7. Serve with Tomato Sauce.
8. Garnish with mint, if desired.
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