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KEEP SCREEN ON

Yield: Makes 6 (1 1/2 cups) servings

Ingredients
Ingredients
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

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Based on 16 ratings

Preparation Method

This recipe was developed exclusively for the Legacy Wolf Convection Steam Oven with Button Controls.


  1. Combine pasta, onions, mushrooms, ham, parsley and half Italian cheese into a greased 4-quart casserole.
  2. Stir in stock, cream, salt, pepper and nutmeg.
  3. Pour over pasta. Sprinkle remaining cheese on top.
  4. Position oven rack to rack position 1. Place uncovered casserole on rack. Close oven door.
  5. Set oven to Recipes #R7. Push OK.
  6. After the oven chimes completion, remove casserole from oven. Cover.
  7. Allow the casserole to stand for 15 minutes. Serve warm.

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