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From: Dave Drum (1:229/452)
To: All
Date: Sun, 25.10.20 17:54
BH&G 698
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Prosciutto, Spinach & Pasta Casserole
Categories: Pork, Vegetables, Greens, Pasta, Cheese
Yield: 6 Servings

8 oz Bow ties, penne, or ziti
2 md Onions; in thin wedges
5 md Leeks; sliced
2 cl Garlic; minced
1 tb Butter
1/4 c All-purpose flour
1/2 ts Anise seeds; crushed
1 3/4 c Milk
1 1/2 c Chicken broth
1/4 c Grated Parmesan cheese
10 oz Pkg chopped spinach; thawed,
- well drained
2 oz Prosciutto; in thin
- bite-size strips
1 md Tomato; seeded, 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 350ºF/175ºC 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

Better Homes & Gardens | June 2011

MM Format by Dave Drum - 22 June 2011

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