Baked Farfalle with Prosciutto and Mushrooms
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This dish is perfection when you're short on time, simply prepare and refrigerate the unbaked dish for up to 24 hours before you want to serve it.
Servings: 8 servings
Ingredients:
Baked Farfalle with Prosciutto and Mushrooms
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: | - |
| cal | 293 |
| pro | 12 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 41 g |
| fibre | 4 g |
| chol | 26 mg |
| sodium | 601 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 24% |
| vit A | 7% |
| vit C | 28% |
| folate | 46% |
Suggested Recipes
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1 tbsp (15 mL) extra-virgin olive oil
4 oz (125 g) prosciutto, diced
1 onion, chopped
3 cloves garlic, minced
3 cups (750 mL) sliced cremini mushrooms (8 oz/250 g)
1-1/2 tsp (7 mL) dried basil
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1/2 cup (125 mL) white wine
1 can (28 oz/796 mL) tomatoes
2 tbsp (25 mL) tomato paste
1/3 cup (75 mL) whipping cream
5 cups (1.25 L) farfalle (bow tie) pasta (12 oz/375 g)
1/4 cup (50 mL) chopped fresh parsley
1/2 cup (125 mL) grated parmesan cheese
Preparation:
In large skillet, heat oil over medium-high heat; sauté prosciutto until golden, about 5 minutes.
Add onion, garlic, mushrooms, basil, pepper and sa< sauté until mushrooms are golden, about 8 minutes.
Add wine; boil until almost no liquid remains, about 1 minute.
Add tomatoes, breaking up with spoon; stir in tomato paste and bring to boil. Reduce heat and simmer for 20 minutes. Add cream; simmer until thickened, about 5 minutes.
In large saucepan of boiling salted water, cook farfalle until tender but firm, about 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat. Transfer to 10-cup (2.5 L) oval baking dish. Sprinkle with Parmesan cheese.
Bake in 375°F (190°C) oven until bubbly, about 30 minutes.
Add onion, garlic, mushrooms, basil, pepper and sa< sauté until mushrooms are golden, about 8 minutes.
Add wine; boil until almost no liquid remains, about 1 minute.
Add tomatoes, breaking up with spoon; stir in tomato paste and bring to boil. Reduce heat and simmer for 20 minutes. Add cream; simmer until thickened, about 5 minutes.
In large saucepan of boiling salted water, cook farfalle until tender but firm, about 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat. Transfer to 10-cup (2.5 L) oval baking dish. Sprinkle with Parmesan cheese.
Bake in 375°F (190°C) oven until bubbly, about 30 minutes.
Tags:
Main Course; Dinner; Cream; Grains; Meat-Pork; Vegetables; Cheese/Other Dairy; Italian; Bake; Pasta;
Source
Canadian Living Special Issue: Make-Ahead Meals 2009
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