Baked Pasta With Cream and Parmigiano Reggiano |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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from Fine Cooking #62. Just like fettucine alfredo but with minimal work! My whole family loves this and it's quick and easy for weeknight cooking. I usually make this in one large casserole dish rather than 4 individual ones and bake for 12 minutes or so. Serve with a Caesar salad and breadsticks for an easy and satisfying dinner. Ingredients:
1 1/4 cups heavy cream |
3 ounces parmigiano-reggiano cheese, freshly grated (1 generous cup) |
kosher salt |
fresh ground white pepper |
8 ounces dried ziti pasta |
2 tablespoons unsalted butter, cut into small pieces |
Directions:
1. Heat the oven to 500°F In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 teaspoons salt, and white pepper to taste.
2. When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it’s a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well.
3. Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter.
4. Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.
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