Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto

Name: Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto
Ingredients: 3 1/2 tablespoons extra-virgin olive oil see savings; 1 large garlic clove, thinly sliced see savings; 1 cup heavy cream see savings; Kosher salt and freshly ground pepper see savings; 3/4 pound rigatoni see savings; 1 1 3/4-pound head of cauliflower, cut into 1-inch florets see savings; 1 cup panko ( Japanese bread crumbs) see savings; 1/2 cup freshly grated Parmigiano-Reggiano cheese see savings; 3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons see savings

Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto was pinched from <a href="http://www.recipe.com/parmigiano-crusted-rigatoni-with-cauliflower-and-prosciutto/?sssdmh=dm17.640032" target="_blank">www.recipe.com.</a>

"Melissa Rubel Jacobson uses a few great shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni together in one pot. Then, for a quick and supercrispy topping, she sprinkles the dish with Parmigiano-panko crumbs and broils it. The topping browns perfectly in only two minutes...."

INGREDIENTS

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3 1/2 tablespoons extra-virgin olive oil see savings

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1 large garlic clove, thinly sliced see savings

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1 cup heavy cream see savings

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Kosher salt and freshly ground pepper see savings

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3/4 pound rigatoni see savings

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1 1 3/4-pound head of cauliflower, cut into 1-inch florets see savings

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1 cup panko ( Japanese bread crumbs) see savings

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1/2 cup freshly grated Parmigiano-Reggiano cheese see savings

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3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons see savings

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