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.



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Servings: 6
Prep Time: 25 mins
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Ingredients
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    2 2/3  cups 
    dried bow ties, penne, or ziti (8 ounces)
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    2   medium 
    onions, cut into thin wedges, or 5 medium leeks, sliced
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    2   cloves 
    garlic, minced
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    1   tablespoon 
    margarine or vegetable oil spread
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    1/4  cup 
    all-purpose flour
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    1/2  teaspoon 
    anise seeds, crushed
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    1 3/4  cups 
    milk
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    1 1/2  cups 
    chicken broth
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    1/4  cup 
    grated Parmesan cheese
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    1  10  ounce 
    package frozen chopped spinach, thawed and well drained
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    2   ounces 
    prosciutto, cut into thin bite-size strips
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    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 information
Per Serving: 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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