Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Drain pasta in a colander. Set aside.
Reserve pot; no need to wipe clean.
While pasta cooks, place prosciutto on prepared baking sheet, placing slices in a single layer.
Roast in hot oven, 8-10 minutes.
Rest prosciutto until cooled, then break into small pieces.
Replace foil on baking sheet.
While proscuitto crisps, prepare ingredients.
Prepare the Ingredients
Peel and mince shallot.
Core tomato and cut into ¼" dice.
Make the Sauce
Return pot used to cook pasta to medium heat and add 2 tsp. olive oil. Add garlic and shallot to hot pot and cook 1 minute.
Add tomatoes and cook 2-3 minutes.
Add ¼ cup water, vegetable base, tomato sauce, and prosciutto (reserve a pinch for garnish). Bring to a simmer and stir occasionally until slightly thick, 4-5 minutes.
Add pasta and half the Parmesan (reserve remaining for topping.)
Bake the Pasta
Transfer pasta and sauce to prepared casserole dish and top with mozzarella and remaining Parmesan.
Place casserole dish on prepared baking sheet to catch any drips.
Bake until cheese is melted and bubbly, 12-14 minutes.
Finish the Dish
Serve family-style, garnishing with reserved prosciutto. Bon appétit!