Capellini al Forno

Author: 
Giada De Laurentiis
  • 6 Tablespoons  unsalted butter, diced, at room temperature, plus extra for greasing pan
  • 1 Pound  capellini (angel hair) pasta
  • 1 Cup  plus 1/2 cup grated Parmesan
  • eggs, at room temperature, beaten
  • 3/4 Cups  chopped fresh flat-leaf parsley
  • 1 Tablespoon  kosher salt
  • 1 Teaspoon  freshly ground black pepper
  • 1 Cup  plain breadcrumbs
  • 1 Pound  prosciutto, sliced 1/8-inch thick and coarsely chopped
  • 2 Cups  (8 ounces) shredded smoked mozzarella
  • 3 Tablespoons  olive oil
  • (25-ounce) jar marinara or tomato-basil sauce, warmed
  • 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
  • 1 pound capellini (angel hair) pasta
  • 1 cup plus 1/2 cup grated Parmesan
  • 3 eggs, at room temperature, beaten
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup plain breadcrumbs
  • 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
  • 2 cups (8 ounces) shredded smoked mozzarella
  • 3 tablespoons olive oil
  • 1 (25-ounce) jar marinara or tomato-basil sauce, warmed

Directions RichSnippets

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Recipe Details

Preparation Time: 
15 minutes
Cooking Time: 
53 minutes
Total Time: 
1 hour 18 minutes
Serves: 
6

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