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Pasta al Forno

Pasta al Forno with Pumpkin and Prosciutto

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We’ve partnered with Food52, an online community of home cooks and recipe writers, to bring you their most memorable recipes for sharing with friends and family. Merrill Stubbs, their co-founder and president, shares our chefs' same impulses after a particularly stunning restaurant meal—we just have to rush home and recreate the dish for others. This is Merrill's rendition of just such a pasta dish, baked (al forno) with a creamy sauce of super-seasonal pumpkin. Finished with crispy prosciutto and two kinds of cheese, this is our ideal of fall comfort, elevated.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 900
  • Protein 37g
  • Total Carb 94g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • prosciutto
    • 2 ounces
    • prosciutto
  • rigatoni
    • 8 ounces
    • rigatoni
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • thyme
    • 1/8 ounce
    • thyme
  • aluminum tin
    • 1
    • aluminum tin
  • parchment paper
    • 1
    • parchment paper
  • heavy cream
    • 1 container
    • heavy cream
  • pumpkin purée
    • 3/4 cup
    • pumpkin purée
  • shredded Fontina cheese
    • 2 ounces
    • shredded Fontina cheese

What You’ll Need

  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 350°F. Bring a medium pot of water to a boil over high heat. Strip thyme leaves, discarding stems.

  2. Crisp prosciutto

    Crisp prosciutto

    Line a baking sheet with parchment paper, then add prosciutto slices in a single layer. Bake until beginning to crisp, 15-18 minutes (move on to Step 3, but don't forget to come back!). Then, remove prosciutto from oven and set aside to cool—it might not look perfectly crisp when it first comes out of the oven, but will crisp up fully when cooled.

  3. Cook rigatoni

    Cook rigatoni

    Season boiling water generously with salt. Stir in rigatoni and cook until al dente, about 11 minutes. (Use the remaining downtime while you wait for the prosciutto to crisp to kick back and relax.) Then, drain rigatoni and return to pot, off heat.

  4. Finish pasta

    Finish pasta

    Once cool enough to handle, crumble half of prosciutto; break remainder into bite-size pieces for the next step. Remove and discard parchment, reserving baking sheet for the next step. To pot with cooked rigatoni, still off heat, stir in Parmesan, pumpkin purée, ⅓ cup heavy cream, thyme, crumbled prosciutto, and half of Fontina. Season with ½ teaspoon salt and pepper.

  5. Bake pasta

    Bake pasta

    Reshape aluminum tin if bent, then place on baking sheet from prosciutto. Transfer pumpkin pasta to tin and spread in an even layer. Sprinkle over remaining Fontina and scatter over remaining prosciutto. Transfer sheet to oven and bake until cheese is melted and pasta is warmed through, 7-9 minutes.

  6. Plate pasta al forno

    Plate pasta al forno

    Let pasta al forno cool for about 5 minutes (this is a great time to set the table), then divide between serving plates. Dig in!

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