Baked Ziti

Buddy Valestro, aka the Cake Boss, aka the Kitchen Boss created this. Jon found this recipe on-line and so did his dad. We made it the same week and told each other about it after we both tried and loved it! It is so different than the typical baked ziti. Once, I made this times 5 because I had a bunch of friends that had just had babies and it was a great meal to deliver because they could freeze it and heat it up whenever they wanted to eat it.

1 lb. ziti

2 c. heavy cream

1/4 c. fresh ricotta

1 c. grated fontinella

6 ounces thick proscuitto, diced (original recipe calls for mortadella, but we think that tastes like bologna!)

1 14.5 ounce can diced tomatoes in juice

1 tsp. salt

1/2 c. breadcrumbs (panko are best)

2 Tbsp. butter

Preheat oven to 400. Butter a 9x13 pan. Cook the ziti to al dente and drain. In large bowl, whisk together the cream, ricotta, fontinella and salt. Fold in the can of tomatoes with their juice and the proscuitto. Add the ziti and combine well. Pour all into the dish. Bake 15 minutes. After 15 minutes, with a large spoon, stir the contents of the baking dish, sprinkle the top with breadcrumbs and dot with butter. Continue baking another 15 minutes.