AMIEs Baked Elicoidali with Prosciutto

Name: AMIEs Baked Elicoidali with Prosciutto
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams pasta (elicoidali or rigatoni); 2 1/2 cup grated parmesan cheese; 2 1/2 cup heavy cream; 1 salt and ground black pepper, to taste; 120 grams prosciutto, sliced into bite size pieces

Armilie @Armilie1962

Perugia, Italy

it was sooo good! :positive
one of my best pasta! :ohyeaah

Armilie @Armilie1962

Perugia, Italy

it was sooo good! :positive
one of my best pasta! :ohyeaah

Saved

Ingredients

30 mins

4 servings

400 gramspasta (elicoidali or rigatoni)
2 1/2 cupgrated parmesan cheese
2 1/2 cupheavy cream
1salt and ground black pepper, to taste
120 gramsprosciutto, sliced into bite size pieces

Saved

Steps

30 mins

1

Preheat oven to 180ºC (350ºF). Cook pasta according to the packet directions, or until al dente. Drain and cover the pasta to keep warm.
2

Meanwhile, let cream boil in a heavy saucepan. Add 2 cups of the cheese and season with salt and pepper. Gently simmer, stirring constantly, until cheese melts. Add the prosciutto, mixing well until combine.
3

Add the cream sauce to the cooked pasta and toss to combine. Pour the pasta to a baking dish. Sprinkle with remaining parmesan. Bake for 10-15 minutes until the top is golden brown.