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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oven to 500°F In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 teaspoons salt, and white pepper to taste. | 2. When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it’s a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well. | 3. Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter. | 4. Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	1 1/4	1/4		510.0	4.11	4.26	54.12
parmigiano reggiano cheese	3	ounces	grated	75.65	0.0	16.83	0.425
kosher salt				75.65	0.0	16.83	0.425
white pepper			ground	-	-	-	-
ziti pasta	8	ounces		75.65	0.0	16.83	0.425
butter	2	tablespoons	unsalted cut	203.628	0.017	0.2414	23.0352

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.