Baked Farfalle with Prosciutto and Mushrooms

By gmbeckett

This dish is perfection when you're short on time, simply prepare and refrigerate the unbaked dish for up to 24 hours before you want to serve it.

Ingredients

• 1 tbsp (15 mL) extra-virgin olive oil
• 4 oz (113 g) prosciutto, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups (750 mL) sliced cremini mushrooms
• 1-1/2 tsp (7 mL) dried basil
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) white wine
• 1 can (28 oz/796 mL) tomatoes
• 2 tbsp (30 mL) tomato paste
• 1/3 cup (75 mL) whipping cream
• 5 cups (1.25 L) farfalle pasta, (bow tie pasta) (12 oz/375 g)
• 1/4 cup (60 mL) chopped fresh parsley
• 1/2 cup (125 mL) grated Parmesan cheese

Preparation

Step 1

In large skillet, heat oil over medium-high heat; sauté prosciutto until golden, about 5 minutes.

Add onion, garlic, mushrooms, basil, pepper and salt; sauté until mushrooms are golden, about 8 minutes.

Add wine; boil until almost no liquid remains, about 1 minute.

Add tomatoes, breaking up with spoon; stir in tomato paste and bring to boil. Reduce heat and simmer for 20 minutes. Add cream; simmer until thickened, about 5 minutes.

In large saucepan of boiling salted water, cook farfalle until tender but firm, about 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat. Transfer to 10-cup (2.5 L) oval baking dish. Sprinkle with Parmesan cheese.

Bake in 375°F (190°C) oven until bubbly, about 30 minutes.