Vermicelli Timbal

Directions

1. 1
   Cook vermicelli in large pot of boiling salted water until just tender to the bite.
2. 2
   Drain.
3. 3
   Combine drained vermicelli and Bechamel Sauce in a medium sized bowl.
4. 4
   Set aside.
5. 5
   Preheat oven to 425F (220C).
6. 6
   Butter 6 6-ounce custard cups.
7. 7
   Coat with 1/2 of bread crumbs.
8. 8
   Cut cheese and ham in small dice.
9. 9
   Half fill each custard cup with pasta mixture.
10. 10
    Sprinkle tops with remaining bread crumbs.
11. 11
    Bake 15 minutes or until bubbly.
12. 12
    Run a sharp knife around inside of cups.
13. 13
    Turn out onto warmed serving plates.
14. 14
    Serve with Tomato Sauce.
15. 15
    Garnish with mint, if desired.