Pasta al Forno

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.

To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.


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4.3 57
If you like sauce, this isn't going to work for you as is. I thought I was doubling the tomatoes per the other reviews but somehow misread the amount and only added the 15 oz can of diced tomatoes. I had a little TINY can of Goya tomato sauce so I added that and removed some of the pasta and it was better... My husband says, "I like the diced tomatoes. I would add more garlic and some fresh mozz." (I DID add some fresh mozz! Not enough I guess. I will add more next time. I also meant to add a handful of fresh spinach but unexpected company showed up and essentially I had to just throw this together. It WAS quick! Also I would saute the prosciutto with the onion and garlic because the grey color of it from just heating in the sauce was gross. I WILL try this again with the modifications I stated above. item not reviewed by moderator and published
WONDERFUL! I made this, and like everyone else, made my own variation. I doubled up on the cream and substituted Italian seasoned stewed tomatoes for the crushed tomatoes. (Also a 15 oz. can). YUMMY! item not reviewed by moderator and published
Not enough sauce...all I could taste was the cinnamon. Will not make again. item not reviewed by moderator and published
Family loves it. I used can. bacon since I wasn't going to buy anything special for this recipe. due to other comments, i used 3/4 of a 28oz can of tomatoes. it came out perfectly. 10 min in the oven at 475 was just right too. item not reviewed by moderator and published
i made this and i it turned out to be a hit the only thing is that i would def double up on the sauce because it was def not enough to cover the amount of pasta that was called for in this recipe overall i would make again. item not reviewed by moderator and published
This is the first Rachel Ray recipe I have tried and it was fantastic! The cinnamon is a nice touch. Went ahead and made a few minor changes based on some of the reviews. I used penne rigate instead of ziti, diced tomatoes instead of crushed, and 4 oz of Boar's Head Prosciutto Piccolo (only thing available at the deli counter...and only 3 bucks!). I took it out of the oven at between 8 and 10 minutes. The top dried out just a little bit, but it was plenty moist underneath. It didn't really matter as it got mixed around a bit on my plate as I was eating. I didn't find the dish to be all that 'dry' as some have stated....its just not swimming in sauce. To each his/her own. Give it a try....its quick, easy, and delicious! item not reviewed by moderator and published
The cheese was too strong. My kids liked it a little. item not reviewed by moderator and published
I made this for my husband and I and we loved it. I did use diced tomatoes instead of crushed and I think it helped keep the sauce from being to watery. I added a little extra cheese as well. item not reviewed by moderator and published
This dish was so easy to make and tasted amazing. The hint of cinnamon combined with the prosciutto and sauce was incredible. I added a little bit more crushed tomato and cream than the recipe called for since I was worried it might be too dry otherwise. Looking forward to the leftovers... item not reviewed by moderator and published
I made this recipe for a small dinner party. I did, however, remake it to be a bit healthier. First I used whole wheat pasta and I used fat free half and half in the sauce. I also threw some hot pepper flakes into the sauce for a little bite. It was delicious. item not reviewed by moderator and published

Not what you're looking for? Try:

Pasta e Fagioli al Forno

Recipe courtesy of Rachael Ray