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Baked Penne with Prosciutto and Fontina Recipe

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This recipe for Baked Penne with Prosciutto and Fontina is from The Dworak Family Digs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Penne pasta
kosher salt
butter
2 tsp. minced garlic
1 cup heavy cream
2 cups chicken broth
1 cup crushed tomatoes
1 tsp. red pepper flakes, optional
1 1/2 oz finely grated Parmesan cheese
4 oz. coarsely grated Fontina or Provolone cheese
4 oz. thinly sliced prosciutto, chopped
Directions:
Directions:
In a large bowl, combine pasta with enough luke-warm well salted water to cover. Let stand 45 minutes. Preheat oven to 450 degrees. Lightly butter a cake pan. Drain pasta and set aside. Using same bowl, combine remaining ingredients, stirring well. Add pasta, toss to combine,. season with salt. Transfer mixture to pan, pressing it down evenly. Bake on middle rack until bubbly and brown, 20-22 minutes.

 

 

 

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