Baked Macaroni With Cherry Tomatoes And Prosciutto

1. 1

   Preheat the oven to 400u00b0F. Line a 10 inch diameter springform pan with foil. Cook the pasta in boiling, salted water for 10-12 mins, until tender. Drain then rinse under cold water. Mix the milk, ricotta and eggs together and season.

2. 2

   Layer half the macaroni in the pan then spread the spring onions and half the cherry tomatoes on top. Layer the rest of the pasta on top, followed by the remaining tomatoes. Pour over the ricotta mixture then bake for 1 hour 15-20 mins. Cover with foil if the top begins to brown.

3. 3

   Remove the baked macaroni from the oven and decorate with basil leaves and prosciutto. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.