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.
- Portion size 8 servings
- Credits : Canadian Living Special Issue: Make-Ahead Meals 2009
- 1 tablespoon extra-virgin olive oil
- 4 oz prosciutto diced
- 1 onion chopped
- 3 cloves garlic minced
- 3 cups sliced cremini mushrooms
- 1 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 cup white wine
- 1 can tomato
- 2 tablespoons tomato paste
- 1/3 cup whipping cream
- 5 cups farfalle pasta (bow tie pasta) (12 oz/375 g)
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
MethodIn large skillet, heat oil over medium-high heat; sauté prosciutto until golden, about 5 minutes.
Add onion, garlic, mushrooms, basil, pepper and salt; 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.
Nutritional facts Per serving: about
- Sodium 601 mg
- Protein 12 g
- Calories 293.0
- Total fat 9 g
- Cholesterol 26 mg
- Saturated fat 4 g
- Total carbohydrate 41 g
- Iron 24.0
- Folate 46.0
- Calcium 12.0
- Vitamin A 7.0
- Vitamin C 28.0