Classic and simple healthy pasta dish with a crunchy, salty, prosciutto-parmesan-panko topping. SO GOOD! This is such an easy weeknight dinner, you can even make it ahead of time and just throw it in the oven when its dinnertime!


1/2 16oz package of pasta (I used these massive elbows but you can use ziti, penne, etc)

1/4 onion, chopped
1c mushrooms, chopped (I used crimini)
3/4c cooked white beans/1/2 can drained – make your own here
1/2t oregano
1/4t thyme
1/2t garlic powder
1/2c marinara sauce
1/2c reserved pasta water
2T+2T parmesan
1/4c mozzarella, 1/4″ cubes – optional
2T breadcrumbs (I used panko)
1 slice prosciutto, shredded – optional


Preheat oven to 375°F. Boil water and cook pasta to package ‘al dente’ instructions, reserve 1/2c of the pasta water. Saute onion and mushrooms in olive oil with a little salt and pepper. Add beans, oregano, thyme and garlic powder. Pour in marinara and pasta water. Stir and allow to simmer for 1-2 minutes. Add pasta, 2T parmesan and mozzarella and toss together. Mix remaining parm and breadcrumbs together and top the pasta. Finish with the shredded prosciutto and bake for 15-20 minutes.

To make it ahead of time:

I use a cast iron pan for recipe so that I only have to clean one pan and it can easily and safely cook on the stove then go directly into the oven. If you don’t have something you can do this with, cook in a pan then transfer to a safe baking dish.


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