Categories: Pasta
Ingredients
- 3 oz. Prosciutto
- 2 Garlic Cloves
- 5 oz. Rigatoni
- 1 Shallot
- 8 fl. oz. Marinara Sauce
- 3 oz. Shredded Mozzarella
- 1 Zucchini
- 1 French Roll
Directions
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Preheat oven to 400 degrees. Bring 8 cups water and 2 tsp. salt to a boil in a medium pot.
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Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Prepare a casserole dish with cooking spray.
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Once water is boiling, add pasta and cook until al dente, 11-13 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside. Reserve pot; no need to wipe clean. While pasta cooks, place prosciutto on prepared baking sheet in a single layer. Roast in hot oven until crisp, 8-10 minutes. Transfer prosciutto to a plate. When cool enough to touch, break into small pieces. Replace foil on baking sheet. While prosciutto crisps, prepare ingredients.
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Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Peel and mince shallot. Mince garlic.
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Return pot used to cook pasta to medium heat and add 2 tsp. olive oil. Add zucchini to hot pot and cook until slightly tender, 3-4 minutes. Add shallot and stir occasionally, 3 minutes. Add ¼ cup reserved pasta water, marinara, and prosciutto (reserve a pinch for garnish). Bring to a simmer and stir occasionally until slightly thickened, 4-5 minutes. Stir in pasta.
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Transfer pasta and sauce to prepared casserole dish and top with mozzarella. Bake until cheese is melted and bubbly, 12-14 minutes. While pasta bakes, make garlic bread.
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Halve French roll, if necessary. Combine 1 Tbsp. olive oil and garlic in a mixing bowl. Place roll on prepared baking sheet, cut side up and spread on garlic-olive oil mixture. Bake until golden brown, 6-9 minutes. Serve family-style, garnishing pasta with reserved prosciutto. Bon appétit!