Rating: 4 stars
2735 Ratings
  • 5 star values: 0
  • 4 star values: 2735
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2,735 Ratings

Melissa Rubel Jacobson uses a few great shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni together in one pot. Then, for a quick and supercrispy topping, she sprinkles the dish with Parmigiano-panko crumbs and broils it. The topping browns perfectly in only two minutes.More Baked Pasta Recipes

February 2008

Gallery

Credit: © Kana Okada

Recipe Summary test

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the broiler. Bring a large pot of salted water to a boil. In a medium skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the cream and simmer until thickened slightly, about 2 minutes. Season with salt and pepper.

    Advertisement
  • Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. Drain, reserving 2 tablespoons of the pasta cooking water.

  • Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.

  • Return the rigatoni and cauliflower to the pot. Add the garlic cream, the prosciutto and the reserved pasta water and toss until the pasta is coated. Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. Serve hot.

Suggested Pairing

Cherry-rich red blend, such as one from Tuscany.

Advertisement