Meaty croziflette (French crozets pasta bake) is a tasty mid-week meal.
Croziflette is a French casserole that uses crozets pasta and cheeses to make a delicious pasta bake perfect for dinner on those busy weekdays.
If you can't find crozets pasta, any small pasta will work, though depending on size, the amount used in the recipe may need to be adjusted. Alternate pasta types that I like are pastina, ancini de pepe, and orzo, but if all else fails, crushed pappardelle works in a pinch.
My version of croziflette is nice and meaty with both ham and bacon, but these can be substituted with chicken or a shredded meat. Vegetable additions could include shredded green or red cabbage, broccoli or cauliflower florets, fennel, or leek.
(Makes 4 servings)
1 cup crozets pasta
1 cup bacon, diced
1 sweet onion, finely chopped
2 cloves garlic, minced
1 cup country ham, diced
1/2 cup white wine
1/4 cup half & half cream
1/2 cup Esrom/Port Salut cheese, shredded (or reblochon, fontina)
1/2 cup Stilton, crumbled (or roquefort, blue cheese, gorgonzola) (optional)
1 slice low-fat extra sharp cheddar cheese, large 1/4-inch-thick slice cut perpendicularly (optional)
ground black pepper to taste
In a medium saucepan, prepare pasta as per package instructions. Drain and set aside.
Preheat oven to 400°F / 200°C.
While the pasta cooks, prepare the sauce. In a sauté pan over medium-high heat, add the bacon and sauté until the fat has rendered out. Using a slotted spoon, remove the bacon to a paper towel-lined plate. (If a lot of fat has rendered out of the bacon, use a wadded paper towel to carefully absorb and remove some. All that is needed is an even coating of fat on the bottom of the pan.) Add the onion to the pan and sauté until soft (about 6 minutes). Add the garlic and sauté an additional minute before adding diced ham. Continue sautéing until ham is heated through. Add the white wine and continue sautéing until the wine has reduced by half. Add the cream and bring to a simmer. Remove from heat and mix in the cooked pasta and bacon.
Transfer the pasta mixture into a 7.5-inch x 6-inch casserole pan and sprinkle top with cheese (and layer on any other optional cheeses being used). Bake for 20 minutes or until the dish is bubbling and browned.
Remove from oven and sprinkle with ground black pepper and fresh thyme (optional). Serve with favourite salad and homemade croutons.
Nutritional Information Per Serving:
total calories = 340.5 | total fat = 28.43g | saturated fat = 8.93g | cholesterol = 66.63mg | sodium = 981.4mg | net carbohydrates = 19.15g | dietary fibre = 1.83g | sugars = 6.19g | protein = 27.65g