Pasta al Forno

Total Time:
30 min
5 min
25 min

4 servings


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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    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.
    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!
    Not enough sauce...all I could taste was the cinnamon. Will not make again.
    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.
    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.
    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!
    The cheese was too strong. My kids liked it a little.
    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.
    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...
    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.
    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.
    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!
    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.
    sauce a little watery but very easy
    This recipe was so easy and quick. The whole family loved it including my 2 year old who is a very picky eater!
    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.
    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.
    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.
    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.
    I'll file this one away as a maybe
    Full of flavor, easy to make, highly recommend
    Rachel did it again, another 10.
    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!!
    I thought this was very easy and I really enjoyed how it turned out! Yum!
    This recipe was wonderful. It was fast, easy, and very delicious. This will be added to my list of regulars.
    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! :)
    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.
    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!
    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.
    This was outstanding. I didn't have any ham on hand, and wanted a simple yet different side dish for our THIS WAS IT It is not your typical tomato sauce. The pinch of cinnemon really changed it up. Will make again!! Thanks Rach!
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    Pasta e Fagioli al Forno

    Recipe courtesy of Rachael Ray