Baked Penne With Prosciutto And Fontina
1 pound penne pasta Kosher salt Butter, for coating the baking pan
2 teaspoons minced garlic
1 cup heavy cream
2 cups low-sodium chicken broth
1 cup crushed tomatoes
1 to 2 teaspoons red pepper flakes, to taste (optional)
1 1/2 ounces finely grated Parmesan cheese
4 ounces coarsely grated fontina cheese
4 ounces thinly sliced prosciutto, chopped
In a large bowl, combine the pasta with enough lukewarm, well-salted water to cover. Let stand for 45 minutes.
Heat the oven to 450 F. Lightly butter a shallow baking dish (12-cup capacity with 2 to 2 1/2-inch sides).
Drain the pasta and set aside. In the same bowl, combine all remaining ingredients, stirring well. Add the pasta, toss to combine, then season with a pinch of salt. Transfer the mixture to the prepared baking dish, pressing it down evenly. Bake on the oven’s middle shelf until bubbly and browned, 20 to 22 minutes.