• Cooking Time: 20-25
  • Servings: 6
  • Preparation Time: 15



  • 1 pound ziti rigate
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 small onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 (15-ounce) can, crushed tomatoes
  • 1/2 cup heavy cream
  • 2 pinches ground cinnamon
  • Salt and pepper
  • 3 ounces prosciutto, 1 thick slice from deli, chopped
  • 1/4 to 1/3 cup grated Parmigiano-Reggiano
  • Softened butter to coat a medium casserole or baking dish


  • 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 F.
  • 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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