| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
- To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 744 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 27 g |
| Cholesterol | 72 mg |
| Sodium | 940 mg |
Reviews
If you like sauce, this isn’t going to work for you as is. I thought I was doubling the tomatoes per the other reviews but somehow misread the amount and only added the 15 oz can of diced tomatoes. I had a little TINY can of Goya tomato sauce so I added that and removed some of the pasta and it was better… My husband says, “I like the diced tomatoes. I would add more garlic and some fresh mozz.” (I DID add some fresh mozz! Not enough I guess. I will add more next time. I also meant to add a handful of fresh spinach but unexpected company showed up and essentially I had to just throw this together. It WAS quick! Also I would saute the prosciutto with the onion and garlic because the grey color of it from just heating in the sauce was gross. I WILL try this again with the modifications I stated above.
WONDERFUL! I made this, and like everyone else, made my own variation. I doubled up on the cream and substituted Italian seasoned stewed tomatoes for the crushed tomatoes. (Also a 15 oz. can). YUMMY!
Not enough sauce…all I could taste was the cinnamon. Will not make again.
Family loves it. I used can. bacon since I wasn’t going to buy anything special for this recipe. due to other comments, i used 3/4 of a 28oz can of tomatoes. it came out perfectly. 10 min in the oven at 475 was just right too.
i made this and i it turned out to be a hit the only thing is that i would def double up on the sauce because it was def not enough to cover the amount of pasta that was called for in this recipe overall i would make again.
This is the first Rachel Ray recipe I have tried and it was fantastic! The cinnamon is a nice touch. Went ahead and made a few minor changes based on some of the reviews. I used penne rigate instead of ziti, diced tomatoes instead of crushed, and 4 oz of Boar’s Head Prosciutto Piccolo (only thing available at the deli counter…and only 3 bucks!). I took it out of the oven at between 8 and 10 minutes. The top dried out just a little bit, but it was plenty moist underneath. It didn’t really matter as it got mixed around a bit on my plate as I was eating. I didn’t find the dish to be all that ‘dry’ as some have stated….its just not swimming in sauce. To each his/her own. Give it a try….its quick, easy, and delicious!
The cheese was too strong. My kids liked it a little.
I made this for my husband and I and we loved it. I did use diced tomatoes instead of crushed and I think it helped keep the sauce from being to watery. I added a little extra cheese as well.
This dish was so easy to make and tasted amazing. The hint of cinnamon combined with the prosciutto and sauce was incredible. I added a little bit more crushed tomato and cream than the recipe called for since I was worried it might be too dry otherwise. Looking forward to the leftovers…
I made this recipe for a small dinner party. I did, however, remake it to be a bit healthier. First I used whole wheat pasta and I used fat free half and half in the sauce. I also threw some hot pepper flakes into the sauce for a little bite. It was delicious.