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Baked Farfalle with Prosciutto and Mushrooms


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


Servings 8


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.

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