Prosciutto, Spinach, and Pasta Casserole
Recipe from Better Homes and Gardens

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

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Servings: Makes 6 servings
Prep Time: 25 mins
Total Time: 50 mins
Related Categories: Casseroles, Low Calorie, Low Fat, Onions, Pasta, Spinach
 
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Ingredients
  • 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
    butter or margarine
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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
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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 butter 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.
4.
Makes 6 servings
Nutrition information
Calories 288, Total Fat 7 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 21 mg, Sodium 627 mg, Carbohydrate 42 g, Total Sugar 6 g, Fiber 3 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 23%, Iron 14%. Exchanges: Vegetable 1, Starch 2.5, Medium-Fat Meat .5. Percent Daily Values are based on a 2,000 calorie diet
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