Recipes AMIEs Baked Elicoidali with Prosciutto

 

Recipes AMIEs Baked Elicoidali with Prosciutto

Recipes AMIEs Baked Elicoidali with Prosciutto

  1. 400 grams pasta (elicoidali or rigatoni)
  2. 2 0.5 cup grated parmesan cheese
  3. 2 1/2 cup heavy cream
  4. 1 salt and ground dark pepper, to taste
  5. 120 grams prosciutto, sliced in to bite size pieces

Recipes AMIEs Baked Elicoidali with Prosciutto

  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.