RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 14632
View Recipe |
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Recipe Name: |
Pasta al Forno - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Pasta |
Kosher: |
No |
Ethnicity: |
Italian |
Kosher for Passover: |
No |
Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
500 |
Approx. Cost/Serving: |
$1.77
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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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.
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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Nutrition per Serving: |
Calories: |
663 |
Total Carbs: |
94.3 |
Net Carbs: |
0.0 |
Cholesterol: |
33.0 |
Fat: |
22.1 |
Protein: |
24.52 |
Fiber: |
4.06 |
Sodium: |
430.11 |
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Average Rating:
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