Baked Penne With Prosciutto And Fontina

Pairs Well With

Serves 6


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.

Serve With: