Prosciutto, Spinach, and Pasta Casserole

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!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 8  ounces  packaged dried  orecchiette or 8  ounces ziti pasta
• 1  tablespoon margarine or 1  tablespoon butter
• 2  medium onions, cut into thin wedges or 5  medium leeks, sliced
• 1  red bell pepper, cut into thin wedges
• 10  mushrooms, sliced
• 2  garlic cloves, minced
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon anise seed, crushed
• 1 3⁄4 cups skim milk
• 1 1⁄2 cups reduced-sodium chicken broth
• 1⁄4 cup  grated parmesan cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 2  ounces prosciutto, cut into thin bite-size strips
• 1  medium tomatoes, seeded and chopped

Directions

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.