Baked Four-Cheese Pasta with Prosciutto and Peas

Name: Baked Four-Cheese Pasta with Prosciutto and Peas
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 3–4 slices, white sandwich bread with crusts, torn into quarters; 1/4 cup, grated Parmesan cheese (1/2 ounce); 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 4 ounces, fontina cheese, shredded (about 1 cup); 3 ounces, Gorgonzola cheese crumbled (about 3/4 cup); 1/2 cup, grated Pecorino Romano cheese (1 ounce); 1/4 cup, grated Parmesan cheese (1/2 ounce); 1 tablespoon, table salt; 1 pound, penne pasta; 2 teaspoons, unsalted butter; 2 teaspoons, unbleached all-purpose flour; 1 1/2 cups, heavy cream; 1/4 teaspoon, ground black pepper; 4 ounces, prosciutto, chopped; 1 cup, frozen peas

Side Dishes
Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Meat
Vegetables
Pork
Pasta
Cheese
Weeknight

Appears in Cook's Illustrated January/February 2003

Tired of greasy, heavy pasta casseroles with stringy cheese and mushy noodles? We set out to make a creamy casserole with great flavor, properly cooked pasta, and a crisp bread crumb topping.

SERVES 4 to 6

TIME 1 hour

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