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Prosciutto Pasta Pie

Prosciutto Pasta Pie
Laura Vitale
Cook Time:
40 mins
Prep Time:
10 mins

Chef notes

I grew up eating pasta pie most weeks. My nonna would make pasta on Sundays and she would use leftovers to make this dish. It's delicious warm but even better cold, straight out of the fridge.

Technique tip: Don't skimp on starting this stovetop instead of popping it in the oven from the very beginning; the bottom will never develop that crispy crust that makes this so irresistible.

Swap option: Add any leftovers, any pasta shape and any cheese you'd like to this. Just avoid anything that would make this too wet and runny, such as tomatoes and ricotta.


  • 2 tablespoons olive oil
  • 5 eggs
  • 1/4 cup milk
  • 1/4 cup freshly grated Parmesan
  • 2 ounces provolone, diced
  • 2 ounces prosciutto, chopped
  • salt and freshly ground black pepper, to taste
  • 8 ounces ziti, cooked to al dente, shocked under cold water



Preheat the oven to 400 F.


In a 9-inch nonstick, ovenproof skillet over medium heat, add the oil and slowly heat it while you work on the pasta mixture.


In a large bowl, whisk together the eggs, milk, Parmesan, provolone, prosciutto and salt and pepper (heavy on the pepper), stir in the pasta and mix to make sure it's well-coated. Add mixture to the hot skillet, cook until the bottom develops a deep brown color, transfer to the oven and bake for 30 minutes. Allow to cool before slicing and serving.