quick pasta al forno

quick pasta al forno
  • 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
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground cinnamon
  • salt and ground black pepper to taste
  • 4 ounces prosciutto, chopped
  • 1/3 cup grated Parmigiano-Reggiano cheese


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until hot and browned, 20 to 25 minutes.

05/23/2019
quick pasta al forno, recipe PT15M PT1H 5 455 calories

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