| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 6 | oz | Prosciutto Cotto; (Italian Cooked Ham), diced |
| 4 | oz | Whole milk Mozzarella; diced |
| 1 | c | Cream |
| 1 | lb | Rigatoni |
| 6 | oz | Freshly grated Parmigiano Reggiano |
| Salt | ||
| 2 | tb | Butter |
INSTRUCTIONS
Place the ham and mozzarella in a saucepan. Add the cream and Parmigiano Reggiano. Turn on the heat to low and cook for a few minutes until the cream is slightly reduced. Drop the rigatoni into boiling salted water and cook until al dente (firm to the bite). Drain immediately. Transfer to a butter smeared baking dish. Add the sauce and toss thoroughly. Place in a preheated oven at 400 degrees and bake for 15 minutes. Allow to settle for a few minutes until serving. Serves 4 to 6 people. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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