Prosciutto, Spinach, and Pasta Casserole


Get dinner on the table in under an hour with this super easy, low-fat spinach and prosciutto casserole recipe.

Prosciutto, Spinach, and Pasta Casserole
Prep Time:
25 mins
Bake Time:
25 mins
Total Time:
50 mins


  • 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


  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°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 (per serving)

277 Calories
6g Fat
41g Carbs
14g Protein
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.

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