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Prosciutto, Spinach, and Pasta Casserole

Makes: 6 servings
Prep 25 mins Bake 350° 25 mins
Prosciutto, Spinach, and Pasta Casserole
Ingredients
  • 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
Directions

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.

Nutrition Facts (Prosciutto, Spinach, and Pasta Casserole)
  • Servings Per Recipe 6,
  • cal. (kcal) 277,
  • Fat, total (g) 6,
  • chol. (mg) 16,
  • sat. fat (g) 2,
  • carb. (g) 41,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 7,
  • pro. (g) 14,
  • vit. A (RE) 0,
  • vit. A (IU) 1877,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 152,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 645,
  • Potassium (mg) 454,
  • calcium (mg) 189,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 3,
  • Medium-Fat Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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