Baked Pasta With Cream And Parmigiano Reggiano – a delicious recipe with heavy cream, cheese, kosher salt, fresh ground white pepper, pasta, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat the oven to 500u00b0F 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.
2
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.
3
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.
4
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.
603
kcal
Calories
41
g
Fat
44
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/4 cups heavy cream, 3 ounces parmigiano-reggiano cheese, freshly grated (1 generous cup), kosher salt, fresh ground white pepper, and more.
Yes, Baked Pasta With Cream And Parmigiano Reggiano falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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