Prosciutto, Spinach, and Pasta Casserole
INGREDIENTS
•
2 2/3
•
cupsdried bow ties, penne, or ziti (8 ounces)
•
2
•
mediumonions, cut into thin wedges, or 5 medium leeks, sliced
•
2
•
clovesgarlic, minced
•
1
•
tablespoonbutter or margarine
•
1/4
•
cupall-purpose flour
•
1/2
•
teaspoonanise seeds, crushed
•
1 3/4
•
cupsmilk
•
1 1/2
•
cupschicken broth
•
1/4
•
cupgrated Parmesan cheese
•
1
•
10 ouncepackage frozen chopped spinach, thawed and well drained
•
2
•
ouncesprosciutto, cut into thin bite-size strips
•
1
•
mediumtomato, seeded and chopped
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