Capellini Torta

Capellini cooked
Flavored breadcrumbs
Bechamel sauce (for coating pasta and topping the torta
before baking)
Chopped Italian parsley
Fresh ricotta
1 fresh mozzarella
¼ lb chopped genoa salami
¼ lb chopped ham
¼ lb cubed aged provolone
2 eggs

Prepare springform pan
Spray with pan spray
Coat with flavored breadcrumbs

Bechamel sauce
Warm 2 cups of milk
Melt 1 stick of butter in a sauce pan
When the butter is  foaming add ½ cup of flour to make a roux.
Add hot milk and wisk till sauce is thick,then season
With salt and pepper.

Assembling torta
Coat ½ of your capellini with ½ of your bechamel sauce
Layer the pasta in bottom of your prepared pan.

Mix cheeses eggs parsley meats all together and mix
thoroughly and place over pasta in pan.
Take the remaining pasta coated with more of the bechamel.
Save some of the bechamel for the top.
Sprinkle top with breadcrumbs and parmesan cheese.

Bake at  350 degrees for approx 30 minutes.
Capellini Torta