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Ingredients

• 3 1/2 tablespoons  extra-virgin olive oil
• 1   large garlic clove, thinly sliced
• 1 cup  heavy cream
•   Kosher salt and freshly ground pepper
• 3/4 pound  rigatoni
• 1 1 3/4-pound  head of cauliflower, cut into 1-inch florets
• 1 cup  panko ( Japanese bread crumbs)
• 1/2 cup  freshly grated Parmigiano-Reggiano cheese
• 3 ounces  sliced prosciutto, cut into 1/4-inch-thick ribbons

Description

Melissa Rubel Jacobson Uses A Few Great Shortcuts To Make Her Creamy Baked Pasta. She Starts By Boiling The Cauliflower And Rigatoni Together In One Pot. Then, For A Quick And Supercrispy Topping, She Sprinkles The Dish With Parmigiano-panko Crumbs And Br

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