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Main dishes

Prosciutto, Spinach, and Pasta Casserole

Prosciutto, Spinach, and Pasta Casserole recipe
Recipe and Photo by: Better Homes and Gardens
Make tonight a pasta night full of classic Italian flavors. Together, prosciutto, spinach and pasta make for a flavorful casserole.
time
prep:
25 min
total:
50 min
servings
total:
Makes 6 servings

What You Need

2-2/3
cups  dried bow ties, penne or ziti pasta (8 ounces)
2
medium  onions, cut into thin wedges, or 5 medium leeks, sliced
2
cloves  garlic, minced
1
 tablelspoon butter or margarine
1/4
cup  all-purpose flour
1/2
 teaspoon anise seeds, crushed
1-3/4
cups  milk
1-1/2
cups  chicken broth
1/4
cup  grated Parmesan cheese
1
 10-ounce package frozen chopped spinach, thawed and well drained
2
 ounces prosciutto, cut into thin bite-size strips
1
medium  tomato, seeded and chopped

Make It

1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.

2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.

3. Bake, covered, in a 350 degrees F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

4. Makes 6 servings

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