3 cups uncooked pasta (shells or elbow macaroni)
2 small yellow onions, sliced 1/2-inch thick
8 ounces mushrooms, sliced
3 ounces sliced dried ham or prosciutto, cut into 1/2-inch slices
1 cup coarsely chopped flat leaf parsley
5 ounces Italian or Parmesan cheese, shredded, divided
2 cups vegetable stock
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Dash nutmeg
3 cups uncooked pasta (shells or elbow macaroni)
2 small yellow onions, sliced 1/2-inch thick
8 ounces mushrooms, sliced
3 ounces sliced dried ham or prosciutto, cut into 1/2-inch slices
1 cup coarsely chopped flat leaf parsley
5 ounces Italian or Parmesan cheese, shredded, divided
2 cups vegetable stock
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Dash nutmeg
PREPARATION
This recipe was developed exclusively for the Legacy Wolf Convection Steam Oven with Button Controls.
- Combine pasta, onions, mushrooms, ham, parsley and half Italian cheese into a greased 4-quart casserole.
- Stir in stock, cream, salt, pepper and nutmeg.
- Pour over pasta. Sprinkle remaining cheese on top.
- Position oven rack to rack position 1. Place uncovered casserole on rack. Close oven door.
- Set oven to Recipes #R7. Push OK.
- After the oven chimes completion, remove casserole from oven. Cover.
- Allow the casserole to stand for 15 minutes. Serve warm.
PREPARATION
This recipe was developed exclusively for the Legacy Wolf Convection Steam Oven with Button Controls.
- Combine pasta, onions, mushrooms, ham, parsley and half Italian cheese into a greased 4-quart casserole.
- Stir in stock, cream, salt, pepper and nutmeg.
- Pour over pasta. Sprinkle remaining cheese on top.
- Position oven rack to rack position 1. Place uncovered casserole on rack. Close oven door.
- Set oven to Recipes #R7. Push OK.
- After the oven chimes completion, remove casserole from oven. Cover.
- Allow the casserole to stand for 15 minutes. Serve warm.
3 cups uncooked pasta (shells or elbow macaroni)
2 small yellow onions, sliced 1/2-inch thick
8 ounces mushrooms, sliced
3 ounces sliced dried ham or prosciutto, cut into 1/2-inch slices
1 cup coarsely chopped flat leaf parsley
5 ounces Italian or Parmesan cheese, shredded, divided
2 cups vegetable stock
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Dash nutmeg
PREPARATION
This recipe was developed exclusively for the Legacy Wolf Convection Steam Oven with Button Controls.
- Combine pasta, onions, mushrooms, ham, parsley and half Italian cheese into a greased 4-quart casserole.
- Stir in stock, cream, salt, pepper and nutmeg.
- Pour over pasta. Sprinkle remaining cheese on top.
- Position oven rack to rack position 1. Place uncovered casserole on rack. Close oven door.
- Set oven to Recipes #R7. Push OK.
- After the oven chimes completion, remove casserole from oven. Cover.
- Allow the casserole to stand for 15 minutes. Serve warm.
