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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




1� 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, � 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.