Prep Time: 15 minutes
Cook Time: 30 minutes
Make Again: Yes
Recipe Source: Everyday Food (2004)
This isn't my favorite baked pasta dish, and it can get a little dry if you aren't careful. However, I do make it occasionally for two reasons. 1) It uses up milk, which I often have too much of, and 2) it is very, very simple to make. The only real prep needed is to cook the pasta, grate the parm and dice the proscuitto. Other than that it is just mixing everything up and putting in the pan to bake.
The most important ingredient is the proscuitto. It is what flavors the dish, so if you like that, you may like this too.