Rachael Ray's Pasta al Forno

3.3 of 5 (3)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 363.0
  • Total Fat: 13.3 g
  • Cholesterol: 16.1 mg
  • Sodium: 243.0 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 18.5 g

View full nutritional breakdown of Rachael Ray's Pasta al Forno calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    8 ounces ziti rigate

    1 tablespoons extra-virgin olive oil, 1 turn of the pan

    1/2 small onion, finely chopped

    2 cloves garlic, chopped

    8 ounces crushed tomatoes

    1/4 cup heavy cream

    1 pinch ground cinnamon

    Salt and pepper

    3 ounces prosciutto, 1 thick slice from deli, chopped

    1/3 cup grated Parmigiano-Reggiano


Bring large pot of water to a boil; cook pasta until chewy, about 7 minutes

Preheat oven to 500 degrees

To medium skillet over medium heat add extra-virgin olive oil.

Cook onions and garlic in oil 3 to 5 minutes.

Stir in tomatoes and bring to a bubble.

Add cream and season sauce with cinnamon, salt and pepper.

Add chopped prosciutto to sauce and stir with cooked pasta to combine.

Coat a medium casserole with cooking spray. Adjust seasonings and transfer pasta to casserole

Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes

Number of Servings: 4

Recipe submitted by SparkPeople user RSINDERS.

Rate This Recipe

Member Ratings For This Recipe