BAKED PASTA WITH CREAM AND PARMIGIANO REGGIANO
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.
Provided by jenpalombi
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 607.9, Fat 40, SaturatedFat 24.7, Cholesterol 132.6, Sodium 395.3, Carbohydrate 45.4, Fiber 1.8, Sugar 1.1, Protein 17.1
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