Prosciutto, Spinach, and Pasta Casserole
medium onions, cut into thin wedges, or 5 medium leeks, sliced
cloves garlic, minced
tablespoon margarine or vegetable oil spread
teaspoon anise seeds, crushed
cups chicken broth
cup grated Parmesan cheese
10 ounce package frozen chopped spinach, thawed and well drained
ounces prosciutto, cut into thin bite-size strips
medium tomato, seeded and chopped
- Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.
- 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.
- 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.
Nutrition Facts(Prosciutto, Spinach, and Pasta Casserole)
- Per serving:
- 277 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 16 mg chol.,
- 645 mg sodium,
- 41 g carb.,
- 3 g fiber,
- 7 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet