I didn’t have any plans to make this, but I was at a loss for what to make one night last week. I took a look through my pantry and fridge and saw that I had some leftover beef prosciutto and mozzarella cheese, and the meal just came together. A few simple pantry ingredients that really jazzed up the typical jarred spaghetti night.
Ingredients:
- 16 oz dry spaghetti pasta
- 24 oz jar of your favorite marinara sauce (Rao’s is my favorite)
- 4-6 oz beef or pork prosciutto (I used the Trader Joe’s beef proscuitto)
- 1/2 cup panko breadcrumbs
- 6 oz mozzarella cheese
- 1/4 cup parmesan cheese + extra for adding at the end
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2-4 cloves of garlic
- 1 tbsp fresh parsley
- 1 tsp aglio olio seasoning from Trader Joe’s or Italian seasoning blend you prefer
- 1 diced yellow onion
- salt & pepper
- optional for added spice – Calabrian Chili Paste / red pepper flakes
Directions:
- Lay prosciutto spaced out on an oven tray and bake for 8-10 minutes at 425 degrees Fahrenheit. When taking the sheet out of the oven, leave the prosciutto on the tray to crisp up until cool. Keep the oven on 425 degrees.
- Once cool, add prosciutto to a food processor along with the bread crumbs, one tbsp butter, one tbsp olive oil, 1/4 cup of parmesan cheese, 1 tbsp parsley, 1/2 tsp garlic salt, aglio olio seasoning, and salt/pepper. Blend 10-15 seconds until just blended.
- Cook pasta according to instructions, likely boil in a large pot of salted water on the stove for 9-11 minutes.
- Place a large oven-safe cast-iron pan over medium heat on the stove. Drizzle with olive oil, add diced onion, and sauté for 4-5 minutes. Add garlic and either red pepper flakes or a tablespoon of Calabrian chili paste for added spice.
- Sauté for 1-2 minutes until fragrant, then add the marinara sauce. Turn the heat down and let the sauce simmer on low until the pasta is done cooking.
- Once done cooking, drain the pasta and add it to the cast-iron pan with your sauce and stir.
- Add breadcrumbs and mozzarella cheese evenly on top and bake in the oven for 15 minutes.
- Be careful from removing from the oven. I love these handle protectors that I slip on after I take my cast-iron pan out of the oven!
- Sprinkle with extra parmesan cheese and enjoy!
If you make it, I would love to know what you think and if you made any tweaks or adjustments!
❤ Natalie Anne
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C'est le Brie 