Prosciutto Rigatoni Al Forno

with garlic bread

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Al forno, being Italian, sounds like something exotic and romantic. It translates to something quite plain: baked. But don't let the lack of “eccitazione” in the words fool you: this meal has thrills that will surprise you. Crisp, salty prosciutto mixes with zucchini, shallot, marinara, and rigatoni. This delicious mixture is then topped with rich, creamy mozzarella and… al forno. You'll also “al forno” garlic bread, serving as the perfect side to a meal full of rich deliciousness in every bite. No fancy Italian needed for that!

In Your Box (serves 2)

  • 3 oz. Prosciutto
  • 2 Garlic Cloves
  • Info
    5 oz. Rigatoni
  • 1 Shallot
  • 8 fl. oz. Marinara Sauce
  • Info
    3 oz. Shredded Mozzarella
  • Info
    1 French Roll
  • 1 Zucchini

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    699
  • Carbohydrates
    78g
  • Fat
    29g
  • Protein
    23g
  • Sodium
    1516mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Mixing Bowl

Before You Cook

  • 1

    Cook Pasta and Crisp Prosciutto

    Once water is boiling, add pasta and cook until al dente, 11-13 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside. Reserve pot; no need to wipe clean. While pasta cooks, place prosciutto on prepared baking sheet in a single layer. Roast in hot oven until crisp, 8-10 minutes. Transfer prosciutto to a plate. When cool enough to touch, break into small pieces. Replace foil on baking sheet. While prosciutto crisps, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Peel and mince shallot. Mince garlic.

  • 3

    Make the Sauce

    Return pot used to cook pasta to medium heat and add 2 tsp. olive oil. Add zucchini to hot pot and cook until slightly tender, 3-4 minutes. Add shallot and stir occasionally, 3 minutes. Add ¼ cup reserved pasta water, marinara, and prosciutto (reserve a pinch for garnish). Bring to a simmer and stir occasionally until slightly thickened, 4-5 minutes. Stir in pasta.

  • 4

    Bake the Pasta

    Transfer pasta and sauce to prepared casserole dish and top with mozzarella. Bake until cheese is melted and bubbly, 12-14 minutes. While pasta bakes, make garlic bread.

  • 5

    Make the Garlic Bread

    Halve French roll, if necessary. Combine 1 Tbsp. olive oil and garlic in a mixing bowl. Place roll on prepared baking sheet, cut side up and spread on garlic-olive oil mixture. Bake until golden brown, 6-9 minutes. Serve family-style, garnishing pasta with reserved prosciutto. Bon appétit!

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