Pennoni au prosciutto et à la vodka

Ingredients

• 1 pkg. (500 g) Compliments Sensations Pennoni Pasta, cooked according to package directions
• 2 tsp (10 mL) Compliments Sensations Toscano PGI Extra Virgin Olive Oil
• 1 pkg. 10 oz (284 g) pearl onions, peeled and halved
• 2 cups (500 mL) small mushrooms
• 1 pkg. (125 g) Compliments Sensations The Original Prosciutto, sliced in strips
• 1 cup (250 mL) 35% whipping cream
• 1 jar (425 mL) Compliments Sensations Creamy Prosciutto with Vodka Pasta Sauce
• 1 ¼ cups (300 mL) chopped provolone cheese, divided
• ¾ cup (175 mL) shredded mozzarella cheese, divided
• 2 tbsp (30 mL) chopped fresh thyme leaves
• Salt and pepper

Preparation

1. Preheat oven to 375ºF (190ºC). Heat olive oil in a large skillet set over medium-high heat; sauté onion and mushrooms for 6 minutes or until tender. Add prosciutto; sauté for 2 minutes. Stir in cream and sauce; bring to a boil.
2. Toss cooked pasta with the sauce, half of each the provolone and mozzarella cheeses and all the thyme. Season to taste with salt and pepper.
3. Transfer to an 11 X 7-inch (2 L) baking dish; sprinkle with remaining cheeses. Bake for 25 minutes or until bubbly.