Start to finish: 1 hour 15 minutes (20 minutes active)
Servings: 6
1 pound penne pasta
Kosher salt
Butter, for coating the baking pan
2 teaspoons minced garlic
1 cup heavy cream
2 cups low-sodium chicken broth
1 cup crushed tomatoes
1 to 2 teaspoons red pepper flakes, to taste (optional)
1 1/2 ounces finely grated Parmesan cheese
4 ounces coarsely grated fontina cheese
4 ounces thinly sliced prosciutto, chopped
In a large bowl, combine the pasta with enough lukewarm, well-salted water to cover. Let stand for 45 minutes.
Heat the oven to 450 F. Lightly butter a shallow baking dish (12-cup capacity with 2 to 2 1/2-inch sides).
Drain the pasta and set aside. In the same bowl, combine all remaining ingredients, stirring well. Add the pasta, toss to combine, then season with a pinch of salt. Transfer the mixture to the prepared baking dish, pressing it down evenly. Bake on the oven’s middle shelf until bubbly and browned, 20 to 22 minutes.
Nutrition information per serving: 590 calories; 240 calories from fat (41 percent of total calories); 27 g fat (15 g saturated; 0.5 g trans fats); 100 mg cholesterol; 1060 mg sodium; 63 g carbohydrate; 3 g fiber; 5 g sugar; 24 g protein.
Sara Moulton , Associated Press
