Rigatoni Al Prosciutto Cotto
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INGREDIENTS
- 6 oz Prosciutto Cotto; (Italian
- 1 lb Rigatoni
- 1 c Cream
- 6 oz Freshly grated Parmigiano
- Salt
- 4 oz Whole milk Mozzarella; diced
- 2 tb Butter
INSTRUCTIONS
Place the ham and mozzarella in a saucepan. Add the cream and Parmigiano Reggiano. Turn on the heat to low and cook for a few minutes until the cream is slightly reduced. Drop the rigatoni into boiling salted water and cook until al dente (firm to the bite). Drain immediately. Transfer to a butter smeared baking dish. Add the sauce and toss thoroughly. Place in a preheated oven at 400 degrees and bake for 15 minutes. Allow to settle for a few minutes until serving. Serves 4 to 6 people. Posted to recipelu-digest by molony
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1168g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2316 | ||
| Calories from Fat: 1093 (47%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 121.4g | 162 % | |
| Saturated Fat 70.9g | 354 % | |
| Monounsaturated Fat 32.6g | ||
| Polyunsanturated Fat 8.4g | ||
| Cholesterol 714.1mg | 220 % | |
| Sodium 370.5mg | 13 % | |
| Potassium 992.3mg | 26 % | |
| Total Carbohydrate 252.1g | 74 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 252g | ||
| Protein 55.8g | 80 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2316
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