Prosciutto, Spinach, and Pasta Casserole

READY IN: 50mins
Recipe by Redsie

I love pasta! And this recipe is wonderful. I adapted the recipe from BHG to add more vegetables. Hope you enjoy it as we did!

Top Review by Caroline Cooks

Delightful flavors; I'm so pleasantly surprised. It is a terrifc dish. Love the saltiness of the Proscuitto, with the sauce and chopped tomatoes. DELISH!

Ingredients Nutrition


  1. Cook the pasta according to the package directions.
  2. Drain pasta; rinse pasta with cold water. Drain again.
  3. In a large saucepan melt margarine or butter.
  4. Add onions or leeks, bell pepper, mushroms and garlic.
  5. Cover and cook about 5 minutes or until onions are tender, stirring occasionally. Stir in flour and aniseed.
  6. Add the milk and chicken broth all at once. Cook and stir until thickened and bubbly. Stir in Parmesan cheese.
  7. Stir in the cooked pasta, spinach, and prosciutto.
  8. Spoon the mixture into a 2-quart casserole.
  9. Cover and bake in a 350 degree F oven for 25 to 30 minutes or until heated through.
  10. Let stand about 5 minutes.
  11. To serve, stir gently and top with chopped tomato.

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