Today, together with our Cesarina Alessandra from Palermo, we will learn how to prepare a dish suitable for any occasion, capable of pleasing both adults and children alike: capellini casserole.
If you’re looking for a dish that combines lightness, flavor, and a touch of elegance, capellini casserole is the perfect choice. Capellini are a type of pasta similar to spaghetti but much thinner. In Italian, they are also called "angel hair" precisely because of their delicate strands.
This dish is a refined alternative to classic baked pasta: the capellini are enveloped in a soft, creamy mixture made with cheese and butter, which gives them a tender, creamy interior, while oven baking creates a deliciously crispy crust on the outside.
Capellini casserole is ideal both as a main course and as a more elegant dish for a special lunch or dinner. The contrast between the soft, stretchy interior and the golden, crunchy exterior wins over even the most discerning palates, making it a winning option for those who love to surprise their guests with simple yet irresistibly tasty dishes.
Trying this recipe means rediscovering pasta in a completely new way, transforming simple ingredients into a refined comfort food.
Capellini Casserole
Light, stringy, and delicately flavored, capellini casserole is a refined alternative to classic baked pasta dishes
DifficultyEasy
Preparation time1h 30m
Cooking time1h
Servings10
€
CostMedium
Ingredients
- 1 kg capellini
- 250 g butter
- 1 liter béchamel sauce
- 200 g Emmental cheese
- 200 g Fontina cheese
- 200 g Dutch cheese
- 300 g grated Parmesan cheese
- Peas, to taste
- Cooked ham (optional, if desired)
Method
- Cook the capellini for 2 minutes, then drain and spread them out in a large baking tray so they cool quickly.
- Season with butter and black pepper.
- When they are warm (not hot), add the Parmesan cheese (otherwise the pasta will stick together).
- Grease the baking dish thoroughly with butter and breadcrumbs.
- Mix the béchamel sauce with the cheeses, ham, and peas.
- Line the baking dish (a 32 cm / 12.5-inch round pan) with the capellini, covering the bottom and sides well.
- Pour in the filling and cover with the remaining capellini.
- Bake at 180°C (350°F) for about 1 hour, then unmold onto a round serving plate.