Vermicelli Timbal

"A great recipe based on one from The Pizza & Pasta Cookbook. For the Bechamel sauce I use recipe #334376, and for the tomato sauce I use recipe #335847."
 
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Ready In:
50mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Cook vermicelli in large pot of boiling salted water until just tender to the bite. Drain.
  • Combine drained vermicelli and Bechamel Sauce in a medium sized bowl. Set aside.
  • Preheat oven to 425°F (220C).
  • Butter 6 6-ounce custard cups. Coat with 1/2 of bread crumbs. Cut cheese and ham in small dice. Half fill each custard cup with pasta mixture. Sprinkle tops with remaining bread crumbs.
  • Bake 15 minutes or until bubbly. Run a sharp knife around inside of cups.
  • Turn out onto warmed serving plates.
  • Serve with Tomato Sauce.
  • Garnish with mint, if desired.

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