Cavatappi Casserole with Prosciutto and Three Cheeses
Indulge in the ultimate comfort food with this Cavatappi Casserole with Prosciutto and Three Cheeses. This creamy, flavorful bake combines al dente cavatappi pasta with a luxurious cheese sauce made from Gruyère, fontina, and Parmesan, creating an irresistible depth of flavor. The addition of savory prosciutto elevates the dish, while a golden, crunchy topping of panko bread crumbs delivers the perfect contrast in texture. Baked to perfection in just 30 minutes, this hearty, crowd-pleasing casserole is ideal for weeknight dinners or special gatherings. Garnish with fresh parsley for a pop of color and serve immediately for gooey, cheesy goodness in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 ounces cavatappi pasta
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 1.5 cups Gruyère cheese, shredded
- 1.5 cups fontina cheese, shredded
- 1 cup Parmesan cheese, grated
- 6 ounces prosciutto, thinly sliced and chopped
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to package instructions until just al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually add the milk and heavy cream, whisking continuously to avoid lumps. Cook until the mixture thickens and coats the back of a spoon, about 5-6 minutes.
Stir in the salt, black pepper, and nutmeg. Add the Gruyère, fontina, and half of the Parmesan cheese in small handfuls, stirring until fully melted and smooth.
Fold the cooked cavatappi pasta and chopped prosciutto into the cheese sauce, stirring gently to coat evenly.
Transfer the pasta mixture to the prepared casserole dish, spreading it into an even layer.
In a small bowl, combine the panko bread crumbs, olive oil, and remaining Parmesan cheese. Sprinkle evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling around the edges.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
5242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.2 g | 452% | |
| Saturated Fat | 190.2 g | 951% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 10836 mg | 471% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 37.9 g | ||
| Protein | 234.3 g | 469% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 4884 mg | 376% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
