Baked Penne with Prosciutto and Fontina

By rossboys

Ingredients

• 1 lb penne pasta
• kosher salt
• butter, for coating the baking pan
• 2 tsp minced garlic
• 1 c heavy cream
• 2 c low-sodium chicken broth
• 1 c crushed tomatoes
• 1 to 2 tsp red pepper flakes, to taste
• 1 1/2 oz (about a heaping 1/3 cup)finely grated Parmesan cheese
• 4 oz (1 cup) coarsely grated Fontina cheese
• 4 oz thinly sliced prosciutto, chopped

Preparation

Step 1

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 deg. Lightly butter a shallow baking dish (12 cup capacity with 2 to 2 1/2" 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 evently. Bake on the oven's middle shelf until bubbly and browned, 20 to 22 minutes.