1/4 Cup Butter
1/4 Cup A-P Flour
3 Cups Milk
1 Pound Spaghetti
3/4 Cup Chopped Ham
1/2 Cup Sharp Cheddar Cheese, grated
1/2 Cup Emmenthaler or Gruyere Cheese, grated
1/2 Cup Ricotta Cheese
1/2 Cup Parmesan Cheese, grated
1/2 Cup Bread Cumbs
To make the white sauce:
Melt Butter in a heavy saucepan, add the flour and stir until bubbly
Whisk in milk and cook over medium heat stirring until thick about 12-15 minutes.
Season with salt and pepper and set aside
To make the Pasta Bake:
Cook the Spaghetti in boiling water until al dente. Drain and toss with half of the white sauce mix. Set aside, let cool completely
Combine the ham and cheeses with the remaining white sauce and mix well set aside.
Butter a 10 inch spring form pan. Dust with 1/4 cup of the bread crumbs
When pasta is cool enough, wet your hands and line the prepared pan with three quarters of the pasta mixture, pressing against the bottom of the pan and up the sides of the pan
Fill the center with the ham & cheese mixture, top with the remaining pasta mixture.
sprinkle the remaining breadcrumbs, drizzle with olive oil.
Bake at 350 degrees for 50 to 60 minutes, until golden brown
Let cool for 15 minutes, remove sides of the pan and serve
Add sauted mushrooms to the ham and cheese mix
Add sauted onions, peppers to the mixture
This dish was on the catering menu where I worked in College. I loved it when somebody chose it from the menu (all ways meant extras, which was good for a starving college student)