Italian Country Casserole

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Italian Country Casserole

Serves: 24


	Ingredients 1-1/2 qts heavy cream 6 oz tomato paste 2 cups parmesan cheese, shredded 1/2 tsp salt 3 lbs spinach, cleaned, cut in strips 1/4 cup garlic, minced 1/4 cup olive oil 2-1/2 lbs cavatappi or fusilli pasta, cooked, drained 1 lb fontina cheese, medium dice 12 oz prosciutto, cut into strips 1-1/4 lbs ham, smoked, small dice 1 qt olives, California ripe, slices 1 cup basil leaves, fresh, minced 1 cup parmesan cheese, shredded Black pepper, fresh, cracked

Method

In large stock pot, bring cream and tomato paste to boil over high heat. Reduce heat to medium low and continue boiling 15 minutes or until reduced to 5-1/2 cups, stirring occasionally.

Stir-in parmesan cheese and salt. Cook spinach and garlic in olive oil until spinach is limp. Drain any liquid. Combine pasta with sauce and basil. Pour into 2 inch deep full steam table pan.

Top with parmesan cheese; sprinkle with cracked black pepper. Cover with foil. Bake at 375 degrees F for 40 minutes or until hot and cheese is melted.