Baked Ziti with Prosciutto & Peas
Baked Ziti with Prosciutto & Peas is rated
out of
5 by
1.
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
6
Baked pasta dishes are always a crowd-pleaser, but you can save time by simply mixing the pasta with the hot sauce and then serving. Omit the crumbs or garnish the pasta with toasted bread crumbs. Nearly any shaped pasta, such as linguine or bow tie, can be used with this creamy, rustic sauce.
Ingredients:
- 2 Tbs. salt
- 1 lb. ziti, penne or other tubular pasta
- 8 Tbs. (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/8 tsp. freshly grated nutmeg
- 2 cups grated Parmigiano-Reggiano cheese
- 1 cup frozen baby peas
- 1/4 lb. prosciutto or ham, chopped
- 1/2 cup fresh bread crumbs
Directions:
Cook the pasta
Preheat an oven to 425ºF. Butter a 2-quart baking dish.
Bring a large pot of water to a boil over high heat. Add the salt and pasta to the boiling water and cook, stirring occasionally to prevent sticking, until not quite al dente, about 2 minutes less than the package instructions. Drain and rinse under cold running water. Set aside.
Make the sauce
In the same pot over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 30 seconds. Gradually add the milk, whisking constantly to prevent lumps from forming, and cook until the sauce is thick and creamy, 5 to 10 minutes. Stir in the nutmeg, cheese, peas and prosciutto. Return the pasta to the sauce and toss to combine.
Bake the pasta
Transfer the pasta and sauce to the prepared dish. Sprinkle with the bread crumbs. Bake until the bread crumbs are golden and the sauce is bubbling, about 20 minutes. Let cool for 10 minutes before serving. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
Preheat an oven to 425ºF. Butter a 2-quart baking dish.
Bring a large pot of water to a boil over high heat. Add the salt and pasta to the boiling water and cook, stirring occasionally to prevent sticking, until not quite al dente, about 2 minutes less than the package instructions. Drain and rinse under cold running water. Set aside.
Make the sauce
In the same pot over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 30 seconds. Gradually add the milk, whisking constantly to prevent lumps from forming, and cook until the sauce is thick and creamy, 5 to 10 minutes. Stir in the nutmeg, cheese, peas and prosciutto. Return the pasta to the sauce and toss to combine.
Bake the pasta
Transfer the pasta and sauce to the prepared dish. Sprinkle with the bread crumbs. Bake until the bread crumbs are golden and the sauce is bubbling, about 20 minutes. Let cool for 10 minutes before serving. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
Rated 4 out of
5
by
Brittany88 from
Delicious, with minor adjustments!
This recipe is amazing if you're looking for a rainy day comfort food. What I did to change the flavor a bit was use only 3/4 lb. noodles (instead of 1 lb), and add an extra cup of peas, and 2 cups of chopped ham instead of a quarter cup. It evened out all of the flavors, rather than having mostly noodles with a little ham and peas. I also added a little salt when the mixture was still in the pot to bring out all of the flavors, and it made a big difference. It was delicious, and it made a boat load!
Date published: 2012-12-06