Baked Rigatoni with Mushrooms and Prosciutto
Unlike most pasta dishes, which are best served immediately, this baked rigatoni is perfect for preparing ahead and heating just before serving. To make this recipe for 12, double it and bake it in two 9-by-13-inch baking dishes. Baked Pasta Dishes
The recipe can be prepared ahead through Step 3. Cover the baking dish with plastic wrap and refrigerate the pasta overnight. Bring to room temperature before baking.
A simple but crisp Chianti that does not show much fruit will pair well with the tomatoes and balance the saltiness of the prosciutto while still providing contrast for the creamy sauce.