Prosciutto Spinach And Pasta Casserole Recipe

How to Make Prosciutto Spinach And Pasta Casserole

1. Preheat oven to 350°F (175°C).
2. Cook 1 pound pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Drain again thoroughly.
3. While pasta cooks, melt 4 tablespoons of margarine or butter in a large saucepan over medium heat.
4. Add 1 medium onion (or 1 cup sliced leeks), 1 bell pepper (any color, chopped), 8 ounces sliced mushrooms, and 2 cloves minced garlic. Cover and cook for 5 minutes, or until the onions are softened, stirring occasionally.
5. Stir in 4 tablespoons of all-purpose flour and 1 teaspoon aniseed. Cook for 1 minute, stirring constantly.
6. Gradually whisk in 2 cups of milk and 1 cup of chicken broth. Bring to a simmer, stirring constantly until the sauce thickens and becomes bubbly.
7. Reduce heat to low. Stir in 1/2 cup grated Parmesan cheese.
8. Add the cooked pasta, 5 ounces fresh spinach (roughly chopped), and 4 ounces thinly sliced prosciutto. Stir gently to combine.
9. Pour the mixture into a greased 2-quart casserole dish.
10. Cover and bake for 25-30 minutes, or until heated through and bubbly.
11. Let stand for 5 minutes before serving.
12. Gently stir and top with 1/2 cup chopped fresh tomatoes before serving.