My Recipe Box

Baked Pasta with Cream & Parmigiano Reggiano

RATE IT

Serves four as a main course.

This dish is essentially a baked version of fettuccine alfredo; you can’t help but notice the similarity when you take the first bite.

  • 1-1/4 cups heavy cream
  • 3 oz. Parmigiano-Reggiano, freshly grated (1 generous cup)
  • Kosher salt and freshly ground white pepper
  • 8 oz. dried ziti
  • 2 Tbs. unsalted butter, cut into small pieces

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 tsp. salt, and white pepper to taste.

Baked Pasta with Cream & Parmigiano Reggiano Recipe
In a hot oven, the heavy cream in this recipe reduces and thickens while the Parmesan melts for an alfredo-like baked pasta.

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 information (per serving):
Size : per main-course serving; Calories (kcal): 610; Fat (g): fat g 40; Fat Calories (kcal): 360; Saturated Fat (g): sat fat g 25; Protein (g): protein g 18; Monounsaturated Fat (g): 12; Carbohydrates (g): carbs g 45; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 910; Cholesterol (mg): cholesterol mg 135; Fiber (g): fiber g 2;

Photo: Scott Phillips

One of our favorites. Like other reviewers, I prepare it in one big batch rather than in separate bowls. I usually add some freshly ground black pepper to go along with the white, and a *bit* more cheese than the recipe calls for. :-)

I made this as a large casserole for my daughters going off to college dinner party and it came out good as written. I am making it again tonight but am going to add artichoke hearts and sundried tomatoes to make it more of a main course.

This was quite good. I made the full recipe in one large casserole dish and extended the cooking time by about 5 minutes. We'll definitely be enjoying this dish again.

These were delicious and SO easy. I made these for guests for dinner and everyone loved them. They were very quick to put together and did fine made-ahead. I did them earlier in the afternoon and only had to pop them in the oven a few minutes before we sat down to dinner. No fuss and a great side for a roasted meat. (We had them with Tony Rosenfeld's Roasted Pork Loin with Mustard Maple crust.)

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More