2 med. onions, cut into thin wedges, or 5 med. leeks, sliced
2 cloves garlic, minced
1 T. butter or margarine
1/4 c. all-purpose flour
1/2 t. anise seeds, crushed
1 3/4 c. milk
1 1/2 c. chicken broth
1/4 c. grated Parmesan cheese
1 - 10 oz. package chopped spinach, thawed and well drained
2 oz. proscuitto, but into bite-sized pieces
1 med. tomato, seeded and chopped
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 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.
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.
0 Out of 5 from
You can add this Pasta - Proscuitto, Spinach, and Pasta Casserole recipe to your own private DesktopCookbook.