Recipes and Cooking Prosciutto, Spinach, and Pasta Casserole 3.7 (44) 2 Reviews Get dinner on the table in under an hour with this super easy, low-fat spinach and prosciutto casserole recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 1997 Print Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 25 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ⅔ cup 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 ¼ cup all-purpose flour ½ teaspoon anise seeds, crushed 1 ¾ cup milk 1 ½ cup chicken broth ¼ cup grated Parmesan cheese 1 10 ounce package frozen chopped spinach, thawed and well drained 2 ounce prosciutto, cut into thin bite-size strips 1 medium tomato, seeded and chopped Directions 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°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. Print Nutrition Facts (per serving) 277 Calories 6g Fat 41g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 277 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 16mg 5% Sodium 645mg 28% Total Carbohydrate 41g 15% Total Sugars 7g Protein 14g Vitamin C 5.6mg 28% Calcium 189mg 15% Iron 1.9mg 11% Potassium 454mg 10% Folate, total 152mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.