Pasta al Forno

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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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