Creamy Baked Pasta with Gruyère and Prosciutto
Ingredients
- 1 (16-ounce) package gemelli pasta or other short pasta, such as penne or elbow macaroni
- 16 ounces Gruyère cheese, finely shredded (about 4 cups)
- 3 ounces Parmigiano-Reggiano cheese, finely shredded (about 1 1/4 cups)
- 3 cups heavy cream
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly grated whole nutmeg
- Thinly sliced prosciutto, for serving
Instructions
Creamy Baked Pasta with Gruyère and Prosciutto serves 6 original recipe by Food & Wine.
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