Cheesy Kale Chips, Terrific Pasta Sauces, 3 Different Tiny Kitchen Renovations, and the Best Foods To Make vs. Buy Most Popular Posts Published October 21- 27

Happy Saturday! Here's a look at our most popular posts from the past week, including a roundup of vegetarian pasta recipes, how to save a pot after it's been boiled dry, a look at three renovation scenarios for a tiny rental kitchen, and a step-by-step guide to making pasta from scratch.

15. What Are the Best Foods To Make vs. Buy?
14. From Pasta to Baked Potatoes: 10 Deliciously Unexpected Breakfast Recipes
13. Put Away the Big Pot: Have You Tried the Pasta Simmering Method?
12. Weeknight Recipe: Easy Pasta Bake with Prosciutto, Tomato Sauce & Mozzarella
11. Why Alton Brown Doesn't Add Oil To His Pasta Water
10. Recipe: Green Papaya Pad Thai

9. Boiled Dry: Can This Pot Be Saved?

8. From Budget to Blowout: Imagining 3 Renovation Scenarios For a Tiny Kitchen

7. Egg Noodles with Rich Chicken Curry Sauce (Khao Soi)

6. From Slow-Cooked Bolognese to No-Cream Wild Mushroom: 10 Sauces For Your Pasta

5. Pho and Beyond: 10 Comforting Asian Noodle Soups

4. Tomato, Broccoli, Mozzarella and More: 10 Hearty Vegetarian Pasta Recipes

3. How To Make Fresh Pasta from Scratch

2. Snack Recipe: Cheesy Yet Vegan Kale Chips

1. 15 Fast, Fresh Pasta Recipes

Previous Hot Posts: The Soapy Sponge Trick, Peanut Butter Treats for Fall, 7 Principles for Slow Cooker Soup, and Freezing Soup in Muffin Tins

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Weeknight Recipe: Easy Pasta Bake with Prosciutto, Tomato Sauce & Mozzarella Recipes from The Kitchn

I've had "pasta bake" on my list of recipes to make since the very beginning of my culinary journey. So what has been stopping me after all these years? I'm not really sure! Perhaps I was still in search of the "ultimate" version or a super-chefy secret ingredient. But a few weeks ago I found myself strapped for time with a barren cupboard, and friends already on their way over for dinner. And this amazing five ingredient casserole was born.

I usually keep a variety of dried pastas on hand, but for some reason shells were all I could find in the depths of the pantry. An abundance of end-of-season heirloom tomatoes sat helpless on the counter, so I whipped up Marcella's famous sauce. Leftover mozzarella and prosciutto stared at me from the cheese drawer, the last ingredients remaining from pizza week. I threw them together in a casserole dish and apologized to my buddies in advance for the lack of culinary adventure. Then I added an arugula salad to add to the excitement.

Except that, for once, this hodgepodge pasta dish was anything but boring. In fact, it was exceptional; we all agreed that it should be in regular weeknight rotation. I tested the recipe again for my parents last night, just to make sure my hunger didn't get the best of me the first time around. My dad declared it the BEST pasta dish he'd ever eaten. Well, I don't know about all thatpear tortellini in Italy will always win out for mebut who am I to question my father?

Easy Pasta Bake

Serves 6 - 8

1 (16 ounce) package pasta shells, or similar shape
4 ounces prosciutto or pancetta
3 cups good-quality tomato sauce, I prefer this or Rao's
1 (8 ounce) ball fresh mozzarella, chopped or pulled into bite-size pieces
2 cups shredded mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 350F. Grease a large baking or casserole dish.

Bring a large pot of generously salted water to a boil and cook shells until al dente. Strain, reserving a cup of pasta water, and return the noodles to the pot.

Meanwhile, saut the proscuitto in a skillet over medium-high heat until crisp and golden brown. Let cool and crumble into small pieces.

Stir the prosciutto, tomato sauce, fresh mozzarella, and 1 1/2 cups of the shredded mozzarella into the cooked noodles. Season with salt and pepper to taste. Pour into prepared baking dish and top with the remaining shredded mozzarella and Parmesan. Bake, uncovered, for 30 minutes, or until bubbling and light golden brown. Serve with garlic bread and a big green salad.

To reheat, cut the casserole into large squares. Pour about 1/4 to 1/2 cup of leftover pasta water into the seams and around the edges. (This allows moisture to steam the casserole instead of drying it out. The slices will "cook" themselves back together and the water will evaporate.) Cover with aluminum foil and bake at 350F until hot and bubbly.

Related: Recipe: Chicken and Swiss Chard Pasta Bake

(Images: Nealey Dozier)

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