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Baked Pasta with Cream/ Parmigiano-Reggi




Source of Recipe


“101 Quick & Delicious Recipes 2006” from “The Best of Fine Cooking.”


Recipe Introduction


This dish is essentially a baked versiion of fettuccine alfredo; you can't help but notice the similarity when you take the first bite. Serves 4 as a main course


Recipe Link: http://finecookingmag.com

List of Ingredients




1¼ cups heavy cream

3 ounces Parmigiano-Reggiano, freshly grated (1 generous cup)

Kosher salt and freshly ground white pepper

8 ounces dried ziti

2 tablespoons unsalted butter, cut into small pieces






Recipe



Preheat oven to 500 degrees. In a large pot, bring 3 quarts of water to a boil.

In a large bowl, combine the cream with all but 2 tablespoons of the cheese, ¼ teaspoon kosher 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 might separate. Let rest for 3 to 5 minutes before serving.