This ziti with asparagus, smoked mozzarella, and prosciutto is a spring-forward pasta bake that feels elegant but comes together in about 45 minutes. The salty prosciutto and creamy smoked mozzarella balance the fresh, snappy asparagus, all bound in a light cream sauce that clings to every piece of ziti. It’s baked in a 9×13-inch dish, so it’s perfect for a weeknight family dinner or a casual get-together.
Ingredients
- 1 pound (450 g) ziti pasta
- 1 bunch asparagus (about 1 pound / 450 g), woody ends trimmed, cut into 1-inch pieces
- 4 ounces (115 g) prosciutto, thinly sliced and torn into bite-size pieces
- 8 ounces (225 g) smoked mozzarella, shredded (about 2 cups)
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) olive oil
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup (120 ml) reserved pasta water
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Add the ziti and cook according to package directions until 1-2 minutes shy of al dente (about 8-9 minutes). Reserve 1/2 cup of pasta water before draining. Drain the ziti and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and cook, stirring occasionally, for 4-5 minutes until crisp-tender and bright green. Add the garlic and cook for 1 minute more. Remove from heat.
- In a large bowl, combine the cooked ziti, asparagus mixture, prosciutto, smoked mozzarella, heavy cream, Parmesan, salt, pepper, and red pepper flakes if using. Toss well to coat.
- Transfer the mixture to a 9×13-inch baking dish. Spread evenly. Pour the reserved pasta water over the top (this helps keep the bake creamy).
- Bake uncovered for 20-25 minutes, until bubbly and lightly golden on top. If you prefer a browner top, switch to broil for the last 1-2 minutes, watching carefully.
- Let rest for 5 minutes before serving. The sauce will thicken slightly as it cools.
Tips
- Don’t overcook the pasta. Since it bakes in the oven, start it 1-2 minutes under al dente. It will finish cooking in the sauce.
- Smoked mozzarella swap: If you can’t find smoked mozzarella, use regular mozzarella and add a few drops of liquid smoke (about 1/4 teaspoon) to the cream, or use smoked provolone.
- Prosciutto tip: Tear the prosciutto into pieces rather than chopping it – it distributes better and doesn’t clump.
- Make it ahead: Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Add 10 minutes to the bake time if starting cold.
Serving Suggestions
Serve this ziti as a main dish with a simple green salad dressed in lemon vinaigrette and crusty bread to sop up the creamy sauce. It also pairs well with roasted chicken or grilled fish if you want to stretch it further. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the smoky cheese and salty prosciutto nicely.
Variations
- Vegetarian: Omit the prosciutto and add 1 cup of sautéed mushrooms or roasted red peppers for a meatless version.
- Use penne or rigatoni: Any short pasta works; just adjust the cooking time to package directions.
- Add peas: Stir in 1 cup of frozen peas (thawed) with the asparagus for extra sweetness and color.
- Make it saucier: Increase the heavy cream to 1 1/2 cups and skip the reserved pasta water for a richer, more decadent bake.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a microwave-safe dish and heat in 30-second bursts, stirring between, until hot (about 2-3 minutes total). For larger amounts, reheat in a 350°F (175°C) oven covered with foil for 15-20 minutes. The sauce may thicken; add a splash of milk or cream when reheating to loosen it. Freezing is not recommended, as the dairy sauce can separate and the asparagus becomes mushy.
Frequently Asked Questions
Can I use fresh mozzarella instead of smoked? Yes, but fresh mozzarella has more moisture and less smoky flavor. Use low-moisture mozzarella and add a pinch of smoked paprika or a few drops of liquid smoke to the cream to mimic the smokiness.
Do I need to cook the asparagus first? Yes, sautéing it briefly (4-5 minutes) ensures it’s tender but still has a slight crunch after baking. If you skip this step, the asparagus may be undercooked and fibrous.
Can I use a different pasta shape? Absolutely. Penne, rigatoni, or even fusilli work well. Just cook them 1-2 minutes less than the package directs, since they’ll bake in the oven.
What if I don’t have a 9×13-inch pan? Use two 8×8-inch square pans or one 10-inch round skillet. The bake time may decrease slightly for shallower pans; start checking at 15 minutes.
Is this dish gluten-free? Not as written. Use gluten-free ziti and ensure your prosciutto and cheeses are gluten-free (most are, but check labels). The baking time stays the same.
Can I skip the cream? For a lighter version, substitute 1 cup of whole milk plus 1 tablespoon of butter. The sauce will be thinner and less rich, but still tasty.