It had been awhile since I made a nice dinner for Greg, so I decided to splurge on some nice ricotta (Chicago John we will make our own soon) and use up some prosciutto. But first I needed to get some ash and debris out of the bottom of the oven that was leftover from cleaning. And that’s when things went horribly wrong as the TV journalists like to say. Apparently a heating element should only be lifted so high. Big spark. Big yell. Big bill?
Greg said without a hint of irony: “You’re lucky you weren’t electrocuted.” Thankfully we have friends who live in the neighborhood who let us use their kitchen. Still, I think the universe is telling me to leave the pasta to Greg.
Baked Rigatoni with Ricotta, Peas and Prosciutto
- 1 lb rigatoni, cooked slightly less than al dente
- 8 oz mushrooms, quartered
- 2 oz prosciutto, diced
- 2 cloves garlic, minced
- 2 tbsp white wine
- 6 oz frozen peas
- 1/2 cup Romano, plus extra for the top
- 2 oz mozzarella
- 15 oz ricotta
- 1 egg
- 1/4 cup heavy cream
- 2 tbsp oregano
- olive oil
Heat about a tablespoon of olive oil in large skillet over medium heat. Add garlic and give a quick stir. Add mushrooms and give a quick stir. Add wine to keep them from sticking. Cook mushrooms until they release their water, about five minutes. Add prosciutto and cook until crisp, about two minutes. Stir in peas and cook until warmed through, about two or three minutes. Set aside. In a large bowl, mix ricotta, 1/2 cup Romano, cream, egg, oregano and salt and pepper to taste. Stir in pasta until well coated. Mix in meat and vegetable mix. Pour into a 9 by 13 pan. Top with mozzarella and dust with more Romano. Cook at 350 until heated through, about 20 minutes.