Monday, February 16, 2015

Baked Ditalini with Peas and Ham

Today has been one of those miserably cold, rainy February days. I was craving a warm, ooey-gooey comfort food meal.

Thanks to Lidia's Italy for the basis of this recipe. I added diced ham to make this one a little more "hearty" for tonight.

Ditale in Italian means "little thimble." I love these little bits of pasta. This one is a definite keeper.

1 T. unsalted butter, at room temperature
2 T. dried breadcrumbs
1/2 t. kosher salt, plus more for the pasta pot
1 pound ditalini
4 large eggs
1 cup heavy cream
1 cup milk
1 cup frozen petite peas, thawed and drained
1 cup finely diced ham
1 1/2 cup grated Parmigiano-Reggiano (divided)

Preheat oven to 350 degrees. Butter a 4 quart rectangular baking dish, and coat with the breadcrumbs, tapping out any excess.

 Bring a large pot of salted water to a boil. Add the pasta, and cooked until al dente (about 8 minutes). Drain and rinse. Let cool and shake dry.

In a large bowl, whisk together the eggs and salt. Add the cream and milk slowly and whisk until smooth.

Stir in the pasta, peas, and ham along with 1 cup of the grated cheese. Spread the mixture into the prepared baking dish, and sprinkle with the remaining cheese. 

Bake until the custard is set, about 40 minutes. Let rest 10 minutes before serving.

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