Quick Pasta al Forno recipe
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Ingredients
- 1 (16 ounce) package rigatoni pasta 2 tablespoons extra-virgin olive oil 1 small onion, chopped 3 cloves garlic, minced 1 (15 ounce) can diced tomatoes ½ cup heavy cream ¼ teaspoon ground cinnamon salt and ground black pepper to taste 4 ounces prosciutto, chopped ⅓ cup grated Parmigiano-Reggiano cheese
Nutrition Info
- 487.3 caloriescarbohydrate: 59.1 gcholesterol: 47.7 mgfat: 20.8 gfiber: 3.4 gprotein: 16.5 gsaturatedFat: 8.7 gservingSize: -sodium: 583 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Quick Pasta al Forno
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion and garlic until browned, 5 to 10 minutes. Stir in tomatoes, cook until bubbling, about 5 minutes. Add cream, cinnamon, salt, pepper, stir until blended. Stir in prosciutto.
Drain rigatoni and pour into a medium casserole dish. Pour sauce over rigatoni and give mixture a quick stir. Sprinkle Parmigiano-Reggiano cheese evenly over the top.
Bake in the preheated oven until hot and browned, 20 to 25 minutes.