Scrigno Pasta

1 pound spinach pasta, par boiled
1 cup whipping cream
2 cups tomato sauce
2 tablespoons of white wine
4 slices cooked ham, sliced in thin strips and divided
1 tablespoon butter
1 "ball" fresh water packed mozzarella cheese, sliced equally for
the number of containers
½ teaspoon salt
½ teaspoon pepper
4 oven safe terra cotta containers or ramekins



 Preheat oven to 350ºF. Boil water for pasta and cook the pasta to half of the time suggested in the instructions. When pasta is half cooked, drain water and set pasta aside. Prepare the sauce by combining tomato sauce, whipping cream and white wine over a medium heat. When the sauce comes to a low boil, add ½ of the ham and season with salt and pepper. Add the pasta and stir together. Prepare the oven safe bowls by buttering the bottom of each container. Divide the pasta equally among the containers. Divide the ham on top of each pasta and top with a slice of the mozzarella cheese. Place containers in a deep baking dish, lined with a rag soaked in water. Place in the oven and cook for 10 minutes, until cheese is fully melted and bubbling. Carefully remove the bowls and place on individual plates. Makes 2 servings.