There is something mighty comforting about a baked pasta that asks so little and gives so much back. This creamy basil prosciutto penne is the sort of supper that feels a little special without turning the kitchen upside down, and it reminds me of the simple meals neighbors used to trade back and forth when gardens were full and supper had to stretch across busy evenings. With just a handful of ingredients, you get tender pasta, savory prosciutto, fragrant basil, and a creamy sauce that bubbles up around the edges into a golden, irresistible bake.
Serve this pasta with a crisp green salad dressed in lemon or red wine vinegar to balance the richness, and set out some warm garlic bread or a crusty loaf to catch every bit of sauce. If you want to make the meal feel company-worthy, a plate of sliced tomatoes or roasted zucchini alongside fits the summery spirit beautifully, and a glass of chilled white wine or sparkling water with lemon makes a fine pairing.
Oven Baked 4-Ingredients Creamy Basil Prosciutto Penne
Servings: 6
Ingredients
12 ounces penne pasta
8 ounces prosciutto, roughly chopped or torn into pieces
2 cups heavy cream
1 cup packed fresh basil leaves, sliced into ribbons
Directions
1. Heat the oven to 400°F and lightly butter or oil a rectangular glass baking dish. Bring a large pot of salted water to a boil and cook the penne for 2 minutes less than the package directions so it stays a little firm.
2. Drain the pasta and return it to the pot. Stir in the heavy cream, most of the prosciutto, and about three-quarters of the basil, saving the rest of each for the top. Toss until everything is well coated.
3. Spoon the mixture into the prepared baking dish and spread it into an even layer. Scatter the reserved prosciutto over the top so it can crisp in the oven.
4. Bake for 20 to 25 minutes, until the sauce is bubbling and the edges are golden. Sprinkle the remaining basil over the hot pasta and let it rest for 5 minutes before serving.
Variations & Tips
Add cheese: If you do not mind stepping beyond the four-ingredient spirit, a handful of grated Parmesan or shredded mozzarella on top adds a lovely browned finish and a little extra richness.
Make it extra crisp: For more texture, lay the reserved prosciutto in a fairly even layer across the top so more of it is exposed to the oven heat. Those crispy bits are what make every scoop so memorable.
Use another pasta shape: Ziti, rigatoni, or rotini all work nicely here. Just choose a sturdy shape with ridges or curves that can hold onto that cream sauce.
Fresh basil timing: Stirging most of the basil into the pasta gives the whole dish a gentle summer fragrance, but saving a little for the end keeps the flavor bright and the color pretty.
Make-ahead note: You can assemble the dish a few hours ahead and refrigerate it covered. When ready to bake, let it sit on the counter for 20 minutes first, then bake until hot and bubbling.