Party Baked Penne with Prosciutto and Peas

Name: Party Baked Penne with Prosciutto and Peas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) penne pasta; 6 oz (170 g) prosciutto, thinly sliced; 2 cups (280 g) frozen peas; 4 tablespoons (57 g) unsalted butter; 3 medium shallots, minced; 2 cloves garlic, minced; 3 tablespoons (24 g) all-purpose flour; 2 cups (480 ml) heavy cream; 1 cup (240 ml) low-sodium chicken broth; 1½ cups (150 g) Parmigiano-Reggiano cheese, finely grated; 1 teaspoon (5 g) Dijon mustard; ¼ teaspoon (½ g) freshly grated nutmeg; to taste black pepper; to taste kosher salt; ¾ cup (75 g) panko breadcrumbs; 2 tablespoons (28 g) unsalted butter, melted; 1 tablespoon (3 g) fresh thyme, finely chopped (optional)

From the MyKitchenBank Kitchen

A creamy, luxurious baked penne that combines tender pasta with crispy prosciutto, bright peas, and a rich Parmesan cream sauce. Finished with a golden breadcrumb topping, this make-ahead dish is elegant enough for holiday tables and feeds a crowd with minimal last-minute effort.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: Serves 8 as a main course

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Ingredients

8 servings

1 lb (450 g) penne pasta
6 oz (170 g) prosciutto, thinly sliced
2 cups (280 g) frozen peas
4 tablespoons (57 g) unsalted butter
3 medium shallots, minced
2 cloves garlic, minced
3 tablespoons (24 g) all-purpose flour
2 cups (480 ml) heavy cream
1 cup (240 ml) low-sodium chicken broth
1½ cups (150 g) Parmigiano-Reggiano cheese, finely grated
1 teaspoon (5 g) Dijon mustard
¼ teaspoon (0.5 g) freshly grated nutmeg
to taste black pepper
to taste kosher salt
¾ cup (75 g) panko breadcrumbs
2 tablespoons (28 g) unsalted butter, melted
1 tablespoon (3 g) fresh thyme, finely chopped (optional)

Equipment (7)

Large pot for boiling pasta
9×13-inch (23×33 cm) baking dish
12-inch (30 cm) skillet
Large saucepan or Dutch oven (4-quart/4 L capacity)
Wooden spoon
Cheese grater
Measuring cups and spoons

Steps

Before you start

Preheat the oven to 375°F (190°C)
Have all ingredients measured and ready before you begin cooking
Use a 9×13-inch baking dish or similar capacity (3-quart)

1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add the penne and cook until just shy of al dente (about 1 minute under package timing).
- This is critical—the pasta will continue cooking in the oven.
- Drain well and set aside.
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Ready when: Pasta is tender but still has a slight firmness when bitten
Tip: Undercook the pasta slightly—it will finish cooking during baking and won't become mushy.
2
Crisp the prosciutto
- Meanwhile, in a 12-inch skillet over medium-high heat, lay the prosciutto slices flat and cook for 2–3 minutes per side until crispy.
- Transfer to a paper towel-lined plate and let cool, then chop into ½-inch pieces.
- You should have about 1 cup.
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Ready when: Prosciutto is crispy and browned at the edges
Tip: Don't overlap the slices; cook in batches if needed. Crispy prosciutto adds texture that soggy prosciutto won't.
3
Make the cream sauce
- In a large saucepan or 4-quart Dutch oven over medium heat, melt the 4 tablespoons of butter.
- Add the minced shallots and cook, stirring often, for 2 minutes until softened and fragrant.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the mixture and stir constantly for 1–2 minutes to cook out the raw flour taste.
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Ready when: Mixture is bubbling gently and smells toasted, not raw
Tip: Stir constantly during the flour step to prevent lumps from forming.
4
Add cream and broth
- Slowly pour in the heavy cream and chicken broth, stirring constantly to avoid lumps.
- Keep stirring until the sauce is smooth and begins to thicken, about 3–4 minutes.
- It should coat the back of a spoon lightly.
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Ready when: Sauce coats the back of a spoon and has no lumps
Tip: Pour the cream and broth slowly while stirring to create a silky, lump-free sauce.
5
Season the sauce
- Remove from heat and stir in the Dijon mustard, 1 cup (100 g) of the grated Parmesan cheese, nutmeg, and black pepper.
- Taste and adjust seasoning with salt as needed.
- The sauce should taste savory and well-balanced, with a subtle hint of mustard and nutmeg.
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Ready when: Cheese is melted and sauce is smooth and well-combined
Tip: Taste before adding salt; the cheese and prosciutto are salty.
6
Combine pasta and sauce
- In a large bowl, combine the cooked penne, cream sauce, crispy prosciutto, and frozen peas.
- Fold gently with a wooden spoon until everything is evenly coated.
- The residual heat will thaw the peas.
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Ready when: All pasta is coated with sauce and peas are distributed throughout
Tip: Fold gently to avoid breaking the pasta—you want whole pieces, not a mushy mass.
7
Transfer to baking dish
- Pour the pasta mixture into a 9×13-inch (23×33 cm) baking dish and spread in an even layer.
- The dish should be about three-quarters full.
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Ready when: Pasta fills the dish evenly with no large air gaps
Tip: If your dish is smaller and the pasta overflows, use a larger baking dish or make two smaller casseroles.
8
Make the breadcrumb topping
- In a small bowl, toss the panko breadcrumbs with the 2 tablespoons melted butter, the remaining ½ cup (50 g) grated Parmesan, and the fresh thyme (if using).
- Sprinkle this mixture evenly over the pasta.
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Ready when: Breadcrumbs are evenly coated and distributed over the pasta surface
Tip: Don't skip the thyme if you have it—it adds elegance and a subtle herbal note.
9
Bake until goldenOven 375°F / 190°C
- Bake, uncovered, at 375°F (190°C) for 25–30 minutes, until the top is golden brown and the edges are bubbling.
- The top should have a light to medium golden color, and you should see gentle bubbling at the edges of the dish.
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Ready when: Breadcrumb topping is golden brown; sauce bubbles at the edges
Tip: If the top browns too quickly, loosely cover with foil for the last 10 minutes.
10
Rest before serving
- Remove from the oven and let rest for 10–15 minutes.
- This allows the sauce to set slightly and makes it easier to serve neat portions.
- The dish will stay warm during this time.
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Ready when: Bubbling has subsided and the dish is still steaming gently
Tip: Don't skip this resting period—it makes a big difference in how cleanly the portions hold together.

Good to know

Tips

Undercook the pasta by about 1 minute—it continues cooking in the oven and will be perfectly tender, not mushy, when served.
Crisp the prosciutto separately for maximum texture. If you stir it into the sauce, it will soften and lose its appealing snap.
The Dijon mustard adds depth without making the sauce tangy; it's a professional touch that elevates the flavor. Don't skip it.
Make this dish a day ahead and bake it just before serving for maximum convenience—it's the ultimate party dish.

Make ahead

You can assemble the entire casserole (through Step 7) up to 24 hours ahead. Cover with plastic wrap and refrigerate. Bake directly from the fridge, adding 5–10 extra minutes to the bake time. You can also freeze the assembled (unbaked) casserole for up to 3 months; thaw overnight in the fridge before baking.

Storage & reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat, covered, at 325°F (165°C) for 15–20 minutes until warmed through, adding a splash of broth or cream if the sauce looks dry. Do not freeze after baking, as the texture will suffer.

Substitutions

prosciutto → Crispy bacon or pancetta. Use the same weight; cook until crispy and chop. The flavor will be slightly smokier but equally delicious.
frozen peas → Fresh peas, blanched for 2 minutes, or thawed frozen peas. Fresh peas add a delicate sweetness; thawed peas skip the cooking step in the residual heat.
heavy cream → Half-and-half or whole milk mixed with 1 tablespoon cornstarch per cup. The sauce will be lighter and less rich. Add cornstarch to help it thicken properly.
Parmigiano-Reggiano cheese → Pecorino Romano or Asiago cheese. Pecorino is sharper; Asiago is milder. Use the same amount.