Let me start by saying that I did NOT make this, at all....This was done by my stepmom, but it deserved a mention.

The recipe comes from The Standard Times, from Sara Moulton no less!

Ingredients:

1 pound penne pasta
Kosher salt
Butter, for coating the baking pan
2 teaspoons minced garlic
1 cup heavy cream (for a lighter version I'd recommend half & half)
2 cups low-sodium chicken broth
1 cup crushed tomatoes (right from the can is fine)
1 to 2 teaspoons red pepper flakes, to taste (optional)
1 1/2 ounces finely grated Parmesan cheese (didnt use, but dont let that stop you)
4 ounces coarsely grated Fontina cheese
4 ounces thinly sliced prosciutto, chopped

To make:

In a large bowl, combine the pasta with enough lukewarm, well-salted water to cover. Let stand for 45 minutes.

Heat the oven to 450 F. Lightly butter a shallow baking dish (12 cup capacity with 2 to 2 1/2 inch sides).

Drain the pasta then set aside. In the same bowl, combine all the remaining ingredients, stirring well. Add the pasta, toss to combine, then season with a pinch of salt. (In all honesty this doesnt need all that much salt, thanks to the prosciutto :B) Transfer the mixture to the prepared baking dish, pressing it down evenly. Bake on the oven's middle shelf until bubbly and browned, 20 to 22 minutes.

More like 25 because slow oven is slow, but other than that this is very tasty...though I would use more like just 1 teaspoon of red pepper flakes since it was also a bit picky :B

Other than that, enjoy!