Prep. time: 10 minutes
Cooking time: 20 minutes 

Chef's tip
You could substitute coppa or pancetta for the prosciutto.

Tip from Casa Azzurra
Cow's milk mozzarella is available in various formats: balls, cylinders, slices, blocks or grated. Each is recommended for certain recipes and makes the cheese easier to use. 

Scamorza, a string curd cheese originating in southern Italy, is pear-shaped with a delicate nutty flavor that makes it delicious. It also comes in a smoked version. It is mostly used in hot dishes, such as here in a gratin.

 Preheat the oven to 210° C / 425° F

1. Remove the stems from the herbs and chop the leaves finely.
2. Cook the pasta in a large pot of boiling salted water until al dente.
3. In a baking dish, combine the pasta with the ricotta and Parmigiano Reggiano, then season. Then add the grated mozzarella and the scamorza slices cut into strips.
4. Bake for about 10 minutes to gratiné.
5. On a board, serve the sliced prosciutto with the chopped herbs and the hot gratin.