Quick Pasta al Forno recipe

All Recipes Best Recipe Meat and Poultry Recipes Pork

Ingredients

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

Nutrition Info

487.3 calories
carbohydrate: 59.1 g
cholesterol: 47.7 mg
fat: 20.8 g
fiber: 3.4 g
protein: 16.5 g
saturatedFat: 8.7 g
servingSize: -
sodium: 583 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  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.

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

Recipe Yield

6 servings

Recipe Note

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).

Do you like the recipe? Share this tasty recipe!