baking powder, baking soda, BelGioioso fontina, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, casserole, Clabber Girl, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, Hood heavy cream, kosher salt, Kraft, Kraft parmesan cheese, land o lakes butter, land o lakes unsalted butter, McCormick nutmeg, McCormick spices, Morton salt, prosciutto, recipe, ronzoni pasta, salsa, sour cream, tomato sauce, TruMoo milk, Wesson vegetable oil
Who doesn’t love a scrumptious creamy casserole? Personally, when I set my eyes on this prosciutto pasta casserole I knew what was for dinner tonight! With a short and simple ingredient list it’s a cinch to whip up and the entire family will be going back for seconds and thirds!
With under 10 ingredients and simple cooking methods, this dinner comes together with ease. If fontina or gruyere cheese sound to “fancy” for you, swap it out with another cheese of your choosing. Swiss is a good alternative as the flavors are close. Bake it up for 25-30 minutes and dinner is served! Don’t forget the crunchy bread and butter on the side!
Recipe and image courtesy of 12 Tomatoes
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Add some frozen peas for a little green color and a perfect way to sneak in the veggies!