Pasta al Forno

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

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound ziti rigate
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 small onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 (15-ounce) can, crushed tomatoes
  • 1/2 cup heavy cream
  • 2 pinches ground cinnamon
  • Salt and pepper
  • 3 ounces prosciutto, 1 thick slice from deli, chopped
  • 1/4 to 1/3 cup grated Parmigiano-Reggiano
  • Softened butter to coat a medium casserole or baking dish
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
I am 11 years old. I did all the preperation and cooking myself. The recipe was very easy to follow and prepare. My family enjoyed it so much I made it again that same week. It is definately one of my favorite meals. item not reviewed by moderator and published
I made this dish last weekend for my boyfriend and I and we LOVED it!! I have to admit I was a bit concerned about adding cinnamon to pasta but it really gave it a nice kick. I made the recipe as suggested although I used one 28oz. can of crushed tomatoes instead of one 15 oz. and added another pinch of cinnamon. The sauce was just the right amount. Definitely worth trying! In fact...I am making it again tonight! item not reviewed by moderator and published
I love this recipe but I don't use the prosciutto and instead use 12 ounces of turkey meatballs cut into quarters and mixed in with the pasta. This is a great recipe for a cold day. item not reviewed by moderator and published
sauce a little watery but very easy item not reviewed by moderator and published
This recipe was so easy and quick. The whole family loved it including my 2 year old who is a very picky eater! item not reviewed by moderator and published
This is a great, easy recipe. I tossed in some of the fattier pieces of prosciutto early while cooking the onions to get some extra flavor. If you have the time reduce the pasta cooking time by a couple minutes and bake it for an extra 20, it gets even better. item not reviewed by moderator and published
i doubled the sauce because of the reviews i read. I once the pasta was all coated i used the rest of the sauce in a bowl on the table for people who wanted to add more. I also put shrimp and ham in the sauce instead of the meat she had. I would used diced tomatoes instead of crushed next time. It was hit though. Everyone loved. No left overs. item not reviewed by moderator and published
Me and my 9 year old brother made this for our parents. It was good, but there wasn't enough sauce to properly coat all the pasta. I tried it again alone recently, and doubled the sauce. However, this made it a bit too watery. It was still a pretty big hit w/ my family. item not reviewed by moderator and published
I was excited to try this recipe. I read all the other reviews and took note of the changes that were suggested. However,none of this mattered, because this turned out pretty badly. The taste and texture was really unappealing. My husband and I had to really try to get more of it finished, and in the end we threw out about half of it. Don't waste your time or your money on this one - it's just not good. item not reviewed by moderator and published
I'll file this one away as a maybe item not reviewed by moderator and published
Full of flavor, easy to make, highly recommend item not reviewed by moderator and published
Rachel did it again, another 10. item not reviewed by moderator and published
This tastes like pasta-out, not pasta-in. I feel like I'm at an Italian restaurant when we make this. We rarely have leftovers b/c we eat it ALL. Love, love, love!! item not reviewed by moderator and published
I thought this was very easy and I really enjoyed how it turned out! Yum! item not reviewed by moderator and published
This recipe was wonderful. It was fast, easy, and very delicious. This will be added to my list of regulars. item not reviewed by moderator and published
As an avid Rachel Ray viewer and experimenter I saw her demo this recipe on TV not too long ago and since I've tried and everyone who I've made it for just raves. I don't tell them where I got it or how to make it but now it's my own secret little recipe. I often find myself craving pasta and none that I can buy can ever to compare to this yummy light dish. I particularly serve it as a compliment to a roasted chicken and fresh green veggies. The only thing that I have changed with the recipe is using Rigatoni (with the ridges) and sometimes a bit of brown sugar in the sauce. This dish is definitely one that will impress... thank so much Rachel! :) item not reviewed by moderator and published
I love most of Rachael's recipes, and with the many positive reviews here expected this would be as good as others. We were all disappointed. I should have noted from other comments that the pasta to sauce ratio would result in a dry pasta, but I didn't. After I made it, I realized I should have only cooked half the pasta--1 lb. of pasta for 4 servings is A LOT anyway. The sauce had a good flavor on its own before I added it to the pasta, though. I may take the basic idea of the sauce with cinnamon in it and morph it into something else, which is why I'm giving this 3 stars instead of 2. item not reviewed by moderator and published
The ease of preparation for this dish and the anticipation of tasting it for the first time cannot possibly be fully explained here. My boyfriend and I loved this dish and the touch of cinnamon...yummy! We were so enticed...we went back for seconds...a very unexpected romantic treat, indeed! item not reviewed by moderator and published
Loved the taste of this. Don't think we'll cook our "plain-jane" ziti ever again. Rachael was right, that cinnamon added just the right something extra. item not reviewed by moderator and published
This was outstanding. I didn't have any ham on hand, and wanted a simple yet different side dish for our dinner....wow~~ THIS WAS IT It is not your typical tomato sauce. The pinch of cinnemon really changed it up. Will make again!! Thanks Rach! item not reviewed by moderator and published
This was so easy to make and absolutely delicious. The cinnamon gave it a great little kick! Way to go Rachael! item not reviewed by moderator and published
Great!!! item not reviewed by moderator and published
I subbed chopped tomato for the crushed, skim milk for the cream, fontina for the parmesan, didn't add any meat, and it still turned out delicious! A great adaptable recipe! item not reviewed by moderator and published
good for company item not reviewed by moderator and published
This was a very easy dish to make, and the cream in the sauce was a nice addition. However, the second time I made it with about half the pasta called for, and it was MUCH better! item not reviewed by moderator and published
THis was good! The amount of sauce was just right. item not reviewed by moderator and published
What an excellent and easy to prepare pasta dish! I did appear that it would turn out a bit dry so I did add a second can of crushed tomatoes, along with some fresh spinach I had laying in the fridge. Both additions were excellent! This one goes into the "keeper" box! item not reviewed by moderator and published
I thought it was a bit bland item not reviewed by moderator and published
This is a great recipe. Very tasty and amenable to substitutions and additions. The dish is not designed to produce a very "saucy" or "cheesey" dish but, as others have suggested, the basic recipe can be easily tweaked to produce these results if you wish. I had a hard time finding ziti rigate, and used penne rigate instead: rigate means "ridged" and most of the ziti in my stores had smooth walls. The ridges help hold the sauce and make the dish appear a bit drier than it really is. Penne rigate is a better substitute than plain ziti. I added a diced bell pepper and about 3/4 pound of ground beef to the basic recipe and this worked just find to make a heartier version of the basic. In all, a good basic recipe to have in your aresenal. item not reviewed by moderator and published
this is a super easy and fabulous pasta recipe. I have made it 3 times already and everyone has loved it. The cinnamon gives it a wonderful flavor. I have made the recipe with shrimp and spicy sausage. It is an easy recipe to substitute other ingredients for the prosciutto. item not reviewed by moderator and published
This is one of the favorite Rachel Ray recipies. Super easy to make and it was great for my boyfriend's lunch the next morning. item not reviewed by moderator and published
Awesome Rachel dish...I doubled the sauce. Very easy and basic flavors...everyone loved it! item not reviewed by moderator and published
This recipe doesn't produce enough sauce to adequately cover a pound of ziti. Even by slightly increasing the sauce ingredients, it turned out to be pretty dry. I liked the parmigiano on the top but if I made it again I'd definitely double the sauce and mix the ziti with a little ricotta before baking. This is my second Rachel Ray recipe and neither one has been a real hit. item not reviewed by moderator and published
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I made this last night & I love how easy it was to make. Unfortunately, my grocer was OUT of proscuitto yesterday so I had to wing it and I used chicken as a substitute. Still turned out great. I was worried about the cinnamon/chicken combo but in the end, it turned out fine. My one minor complaint is that I was expecting the dish as a whole to be 'saucier.' I used the correct proportions and the tomato/cream seemed to be barely enough to coat the pasta. I bet some ricotta would also be good mixed with the filling; rememeber, that there is nothing wrong with a gooey-cheesy center! item not reviewed by moderator and published
great taste with the cinnamon item not reviewed by moderator and published
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This was a simple recipe very affordable highly recommend you try it item not reviewed by moderator and published
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Very easy! I liked the use of ham rather than beef. It was different than the usual stuff we serve at home. My kids liked it too! item not reviewed by moderator and published
This recipe was sooo easy! It was full of flavor and tasted like I had worked up a sweat! I served it with chicken marsala and it was a huge hit! You can't go wrong with Rachel - ever! item not reviewed by moderator and published
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This was so easy to make and it was so good!! I love this show it's one of my favorites because everything Rachel makes seems like it took hours when it only took 30 minutes!! item not reviewed by moderator and published
I was skeptical about the cinnamon, but it indeed gives it a "kick" that doesn't actually taste like cinnamon. Very nice! item not reviewed by moderator and published
A good, tasty, and quick side dish or even a meal item not reviewed by moderator and published
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meal is very easy to make and is so 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