Ingredients with Measurements:
- 1 pound raviggiolu pasta
- 1/2 pound sliced prosciutto, chopped
- 1 pound sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 2 cups heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet for cooking mushrooms and prosciutto
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cook the raviggiolu pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the chopped prosciutto over medium heat until crispy. Remove from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and cook until they release their moisture and become tender.
5. Add the cooked prosciutto back to the skillet with the mushrooms and stir to combine.
6. In a separate bowl, whisk together the heavy cream, grated Parmesan cheese, chopped parsley, salt, and pepper.
7. Add the cooked pasta to the skillet with the mushrooms and prosciutto, and pour the cream mixture over the top. Stir to combine.
8. Transfer the pasta mixture to a 9x13 inch baking dish and cover with aluminum foil.
9. Bake in the preheated oven for 20 minutes.
10. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbly.
11. Let the baked raviggiolu cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 650
- Fat: 47g
- Carbohydrates: 38g
- Protein: 22g
Substitutions for ingredients:
- You can substitute the raviggiolu pasta for any other short pasta shape.
- Instead of prosciutto, you can use bacon or pancetta.
- Any type of mushrooms can be used in this recipe.
Variations:
- Add diced onions and garlic to the skillet with the mushrooms and prosciutto for extra flavor.
- Top the baked raviggiolu with breadcrumbs and bake for an additional 5-10 minutes for a crispy topping.
- Add cooked chicken or shrimp to the pasta mixture for extra protein.
Tips and Tricks:
- Be sure to cook the pasta until al dente so it doesn't become mushy in the oven.
- Use a good quality Parmesan cheese for the best flavor.
- Let the baked raviggiolu cool for a few minutes before serving to allow the cream sauce to thicken.
Storage Instructions:
- Store any leftover baked raviggiolu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the baked raviggiolu in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation Ideas:
- Serve the baked raviggiolu in individual bowls or on a large platter.
- Garnish with additional chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the pasta seems dry after baking, add a splash of milk or cream to the dish before reheating.
Food Safety Advice:
- Be sure to cook the pasta and meat to the appropriate temperature to avoid any foodborne illnesses.
Food History:
- Raviggiolu is a traditional pasta shape from Sardinia, Italy.
Flavor Profiles:
- Creamy, savory, and slightly salty.
Serving Suggestions:
- Serve the baked raviggiolu as a main course for dinner.
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Region: Italian