Tuesday, March 30, 2010

Prosciutto, Spinach, and Pasta Casserole

I had wanted to use Prosciutto in something sooner than later, so when I came across this casserole, I thought it might be good! It was. I enjoy spinach in things like this too. You can find the recipe here. I made some changes which you can see below. No time for blogging-have to go enjoy this perfect weather! LOVE IT.

2-1/2 cups dried bow ties
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon butter or margarine
1/4 cup all-purpose flour
1-1/4 cups half and half
1-1/4 cups chicken broth
1/2 cup grated Parmesan cheese
3/4 a bag of fresh baby spinach or so...
4 ounces prosciutto, cut into thin bite-size strips
1 can of Italian style diced tomatoes

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.Top with the drained diced tomatoes and top with some more Parmesan cheese.

Bake, UN-covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. I then broiled for a few minutes to melt the top all wonderful:)

Finished product!


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