Cheesy Tomato Broccoli Pasta with Crispy Prosciutto
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
773 kcal
-
Course
Main Course
-
Cuisine
American, Italian-American Fussion
Cheesy Tomato Broccoli Pasta with Crispy Prosciutto
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
- 13 ounces (370g) penne
- 1 head broccoli 1 pound or 450g
- 1 (24 fl oz or 800ml) jar tomato sauce, marinara sauce, or spaghetti sauce store-bought or homemade
- 1/2 cup (120ml) chicken broth
- 1/2 cup (45g) grated parmesan on the small holes of a box grater
- 1/2 cup (40g) shaved parmesan using a vegetable peeler
- 8 ounces (250g) mozzarella I used mini mozzarella balls
- 25 grape tomatoes or cherry tomatoes
- 3 ounces (85g) sliced prosciutto prosciutto crudo
- salt and pepper to taste
Add to Shopping List
Instructions
- Prepare the ingredients: Cut the broccoli into small florets (bite-sized pieces). You can also use the stem - just peel it and cut it into slices. Cut the tomatoes and mozzarella balls in half. If using a mozzarella block, cut it into small 1/2 inch (1.5 cm) cubes. Shave the parmesan using a vegetable peeler until you have about 1/2 cup. Then grate the remaining parmesan using the small holes of a box grater until you have about 1/2 cup.
- Preheat the oven to 400°F (200°C).
- Cook the pasta and broccoli together in a large pot. The cooking time for the broccoli is 4 minutes, and the cooking time for the pasta is the time provided on the package minus 1 minute. For example, if the package suggests cooking the penne pasta for 8 minutes, add the pasta to a large pot filled with boiling, well-salted water. Cook the pasta for 3 minutes, then add the broccoli and cook for an additional 4 minutes or until pasta is al dente (not too soft).
- While the pasta and broccoli are cooking, prepare the prosciutto chips.
- Bake the prosciutto: Lay the prosciutto slices in a single layer on a baking sheet lined with parchment paper. Bake for about 10 minutes or until browned and crispy. Transfer the prosciutto to a plate - it will crisp up while cooling. Once cooled, break it up into smaller pieces. Note that the baking time may vary depending on the oven, so keep an eye on it to prevent burning.
- Drain the pasta and broccoli, and return them to the pot. Add the tomato sauce. Use chicken broth to clean out the tomato sauce jars and add it to the pot. Bring the mixture to a boil. Stir in the grated parmesan.
- Transfer the pasta to a casserole dish. Gently stir in the shaved parmesan, grape tomatoes, and mozzarella.
- Bake for about 10 minutes or until everything is warmed through, and the mozzarella is soft and melted.
- Remove from the oven and top with the crispy prosciutto.
- Serve with additional grated parmesan.
- Enjoy!
Notes
- Tomato sauce - you can use store-bought sauce or homemade marinara sauce (super quick), easy tomato sauce (super quick), or this vegetarian spaghetti sauce (more time-consuming but it´s so rich and tastes best).
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
773kcal
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Calories | 773kcal | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
