Go Back
+ servings
Baked penne with prosciutto and Parmesan cream in casserole dish.

Penne with Prosciutto and Cream

Baked penne with prosciutto, parmesan and cream, just four ingredients.
Course Main Course
Cuisine Italian
Keyword creamy pasta, pasta with prosciutto
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 748kcal
Author Kelly Wildenhaus


  • cups heavy cream
  • cups plus 2 tablespoons finely grated parmesan ~ use the good stuff, Parmigiano-Reggiano
  • 1 pound penne
  • 3 ounces thinly sliced prosciutto, coarsely chopped ~ I like Volpi brand


  • Put oven rack in upper third of oven and preheat to 375º
  • In a medium heavy saucepan, put heavy cream, 1½ cups grated parmesan and ¾ teaspoon salt and ¾ teaspoon fresh, cracked pepper. Stir over moderate heat to just a boil and then remove from heat.
  • Cook pasta in salted water until al dente and drain. Return pasta to pot and stir in parmesan cream and prosciutto. Transfer to a 2-quart shallow baking dish, not glass.
  • Bake 15 minutes. Stir pasta to coat evenly and sprinkle remaining 2 tablespoons of parmesan on top.
  • Turn on broiler. Broil 4 - 5 inches from heat until lightly browned and top is crispy, about 2 - 4 minutes.


This dish feels surprisingly light for an alfredo. I think it's due to baking it.


Calories: 748kcal | Carbohydrates: 62g | Protein: 22g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 560mg | Potassium: 327mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1533IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 1mg