Pasta al Forno

I was a bit concerned about adding cinnamon to pasta but it really gave it a nice kick. Might add more tomatoes. Another Giada favorite.

• 1 pound ziti rigate
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 small onion, finely chopped
• 3 cloves garlic, chopped
• 1 (15-ounce) can, crushed or diced tomatoes
• 1/2 cup heavy cream
• 2 pinches ground cinnamon
• Salt and pepper
• 3 ounces prosciutto, 1 thick slice from deli, chopped
• 1/4 to 1/3 cup grated Parmigiano-Reggiano
• Softened butter to coat a medium casserole or baking dish
  
  
  
  Bring large pot of water to boil, then salt and cook pasta to al dente on the chewy side, 7 minutes. Once your pasta water comes to a boil to cook ziti, preheat oven to 500 degrees F.
  To medium skillet over medium heat add extra-virgin olive oil, 2 turns of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in tomatoes and bring to a bubble. Add cream and season sauce with cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir with cooked pasta to combine. Coat a medium casserole with the butter. Adjust seasonings and transfer pasta to casserole. Cover pasta with Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot from oven.