Capellini al Forno Recipe

Author: Giada De Laurentiis

Nutrition

Cal/Serving: 951
Daily Value: 48%
Servings: 6

High-Fiber
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat46g70%
Saturated21g106%
Trans0g0%
Carbs75g25%
Fiber5g22%
Sugars4g0%
Protein59g118%
Cholesterol226mg75%
Sodium4072mg170%
Calcium821mg82%
Magnesium170mg43%
Potassium1077mg31%
Iron8mg43%
Zinc7mg45%
Vitamin A7830IU157%
Vitamin C31mg52%
Thiamin (B1)1mg49%
Riboflavin (B2)1mg41%
Niacin (B3)7mg34%
Vitamin B61mg35%
Folic Acid (B9)145µg36%
Vitamin B122µg36%
Vitamin D2µg0%
Vitamin E3mg15%
Vitamin K621µg777%
Fatty acids, total monounsaturated17g0%
Fatty acids, total polyunsaturated4g0%
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Capellini al Forno
4

INGREDIENTS

  • 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

Recipe Details

Prep
Cook
Total Time
Servings 6 servings