Baked Pasta with Cream & Parmigiano Reggiano

Baked Pasta with Cream & Parmigiano Reggiano
Photo by Scott Phillips


  • 2 Tbs. unsalted butter, cut into small pieces
  • 3 oz. Parmigiano-Reggiano, freshly grated (1 generous cup)
  • 1-¼ cups heavy cream
  • Kosher salt and freshly ground white pepper
  • 8 oz. dried ziti

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. When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it’s a b...

View full recipe at Fine Cooking


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