Pasta al Forno


  • 1 pound ziti rigate
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 small onion, finely chopped
  • 3 cloves garlic, chopped
  • 1 (15-ounce) can, crushed tomatoes
  • 1/2 cup heavy cream
  • 2 pinches ground cinnamon
  • Salt and pepper
  • 3 ounces prosciutto, 1 thick slice from deli, chopped
  • 1/4 to 1/3 cup grated Parmigiano-Reggiano
  • Softened butter to coat a medium casserole or baking dish


Bring large pot of water to boil, then salt and cook the pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook the ziti, pre-heat the oven to 500 °F.

To a medium skillet over medium heat add the extra-virgin olive oil, two turns of the pan. Cook the onions and garlic in oil, 3-5 minutes. Stir in the tomatoes and bring to a bubble. Add the cream and season the sauce with cinnamon, salt and pepper. Add the chopped prosciutto to sauce and stir with the cooked pasta to combine.

Coat a medium casserole dish with the butter. Adjust the seasonings and transfer the pasta to casserole. Cover the pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from the oven.

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