Once water is boiling, add noodles and cook until al dente, 7-9 minutes. Reserve 1 cup noodle cooking water. Carefully drain noodles in a colander. Set aside. While pasta cooks, prepare ingredients.

Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Cut mushrooms into ¼" slices. Line a plate with a paper towel. Remove prosciutto from refrigerator. Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and prosciutto to hot pan. Stir often, separating pieces, until crisped, 4-6 minutes. Transfer prosciutto to towel-lined plate. Let cool. Once cool enough to handle, break into smaller pieces. Reserve pan; no need to wipe clean.

Return pan used to cook prosciutto to medium-high heat. Add mushrooms, zucchini, garlic salt, 1 tsp. olive oil, and a pinch of pepper to hot pan. Stir occasionally until tender and lightly browned, 4-5 minutes. Add cream cheese, cream base, and ¼ cup noodle cooking water and stir to combine. Bring to a simmer. Once simmering, cook until liquid is slightly reduced, 2-3 minutes. Remove from burner. If too thick, add additional noodle cooking water, 1 Tbsp. at a time, until desired consistency is reached.

In prepared casserole dish, evenly layer ⅓ the prosciutto, then ⅓ the vegetables, and finally ⅓ the noodles. Repeat twice more, topping final layer evenly with mozzarella. Bake in hot oven until cheese is melted and browned, 10-12 minutes. Carefully remove from oven. Rest, 5 minutes.

Plate dish as pictured on front of card. Bon appétit!