I found this recipe in Fine Cooking magazine a number of years ago and it has become a favorite of ours. I usually make it with crab cakes because they both can be prepared ahead of time and they both cook quickly.
This dish is essentially a baked version of fettuccine alfredo; you can’t help but notice the similarity when you take the first bite.
To make the dish you will need:
- 1-1/4 cups heavy cream
- 3 oz. Parmigiano-Reggiano, freshly grated (1 generous cup)
- Kosher salt and freshly ground white pepper
- 8 oz. dried ziti
- 2 Tbs. unsalted butter, cut into small pieces
Heat the oven to 500°F (yes 500). In a large pot, bring 3 quarts of water to a boil. Undercook the pasta slightly so that it’s a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well.
Add 1/4 teaspoon salt and pepper to taste, then add cream and cheese (reserving 2 Tablespoons).
The recipe calls for individual ceramic gratin dishes, but I put mine in a casserole dish. Add butter. It can be made ahead to this point.
Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. If using one larger dish it might take 5 minutes more. Don’t overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.
I hope you enjoy this pasta dish. Every time I serve it I am asked for the recipe.
Here is a printable version of the recipe 10 Minute Mac and Cheesse PDF