Mini Ziti al Forno

Recipe by: Biaggi's (mods by J in blue)

Prep Time: 25 min
Cook Time: 1 hr
Serving Size: 8

Ingredients:
1 pound (mini) ziti
2 tablespoons butter
1/2 cup julienne red onion
4 ounces diced prosciutto
2 cloves garlic, minced
4 boneless skinless chicken breasts, diced
8 ounces small (preferably 50-60 per pound) shrimp
1/2 cup dry white wine
3 cups heavy cream
2 ounces (about 1/2 cup) grated Parmesan cheese
6 tablespoons chopped scallions (shallots)
Salt, pepper and crushed red pepper flakes, to taste
1 cup grated mozzarella cheese

Steps:

1. Preheat oven to 400 degrees. Grease a 9- by 13-inch baking dish, and set aside.
2. Boil ziti in a large pot of salted water until al dente, checking for doneness about 2 minutes before the time called for in the package directions. Drain and set aside.
3. Melt butter in a large saucepan over medium-high heat. Add onions and prosciutto, and saute until onions are lightly caramelized, about 5 minutes. Add garlic and chicken, and saute until chicken is about halfway done, about 3 minutes. Add shrimp and continue to cook, stirring frequently, until shrimp are just done, about 3 minutes.
4. Deglaze pan with wine. Cook until liquid is reduced by half, 3 to 5 minutes. Add the cream and cook until reduced by 1/4, about 5 to 10 minutes. Stir in the Parmesan and scallions. Season to taste with salt, pepper and red pepper flakes (bear in mind that the red pepper flavor will intensify as it cooks).
5. Stir in the cooked ziti. Simmer for 2 to 3 minutes, stirring to prevent the pasta from sticking together. Turn pasta and sauce out into prepared baking dish. Top with the shredded mozzarella. Bake until lightly browned, 15 to 20 minutes.

Per serving: calories, 759 (53% from fat); fats, 45 grams (27 grams saturated); cholesterol, 232 milligrams; carbohydrate, 47 grams; sugar, 3 grams; fiber, 2 grams; protein, 39 grams; sodium, 905 milligrams