• Prep Time: 25 minutes
  • Cooking Time:
  • Serves: 6 servings

Prosciutto, Spinach, and Pasta Casserole

  • Recipe Submitted by on

Category: Healthy Recipes, Casseroles, Pasta

 Ingredients List

  • 2 2/3
  • cups dried bow ties, penne, or ziti (8 ounces)
  • 2
  • medium onions, cut into thin wedges, or 5 medium leeks, sliced
  • 2
  • cloves garlic, minced
  • 1
  • tablespoon margarine or vegetable oil spread
  • 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


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 margarine 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. Makes 6 servings.

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