Baked Pasta With Cream and Parmigiano Reggiano

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 teaspoons 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 may separate. Let rest for 3 to 5 minutes before serving.
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