Baked Ziti with Prosciutto

Baked Ziti with Prosciutto
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  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 medium clove garlic, minced
  • 2 tablespoons unsalted butter, softened
  • 1 cup dry breadcrumbs
  • 3 ounces thinly sliced prosciutto, cut widthwise into ½-inch-thick ribbons
  • Pinch of freshly grated nutmeg
  • 1 quart heavy cream (4 cups)
  • + 2 more ingredients
    • 10 ounces Gruyère cheese, grated through the large holes of a box grater (about 4 ¼ cups)
    • 1 pound dried ziti or other tubular pasta

Heat oven to 350°F. Cook pasta according to the package directions. Drain and reserve. Meanwhile, pour heavy cream in a large pot and bring to a simmer over medium heat. Remove from heat, add all but a handful of the cheese, and stir until melted. Add a pinch of nutmeg, stir in the pasta and pr...

View full recipe at Chow


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