Quick Pasta al Forno

This is a quick and easy dish that will taste like it took hours to make! I love to make this for Sunday dinner because it is so warm and filling. The prosciutto and hint of cinnamon really make this recipe pop. I like to serve this with a nice salad and garlic bread (Alexia® brand).

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 487 Calories

Ingredients

• ¼ teaspoon ground cinnamon
• ½ cup heavy cream
• 3 cloves garlic, minced
• 1 small onion, chopped
• salt and ground black pepper to taste
• 1 (16 ounce) package rigatoni pasta
• 2 tablespoons extra-virgin olive oil
• 1 (15 ounce) can diced tomatoes
• 4 ounces prosciutto, chopped
• ⅓ cup grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.

Step 3

Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion and garlic until browned, 5 to 10 minutes. Stir in tomatoes; cook until bubbling, about 5 minutes. Add cream, cinnamon, salt, pepper; stir until blended. Stir in prosciutto.

Step 4

Drain rigatoni and pour into a medium casserole dish. Pour sauce over rigatoni and give mixture a quick stir. Sprinkle Parmigiano-Reggiano cheese evenly over the top.

Step 5

Bake in the preheated oven until hot and browned, 20 to 25 minutes.