8 Oz dried orecchiette, mostaccioli, or ziti (2 2/3 cups)
2 medium onions cut into thin wedges
2 cloves garlic, minced
1 tablespoon margarine
1/4 cup all purpose flour
1/2 teaspoon anise seeds, crushed
1 3/4 cups milk
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
1 ounce package frozen chopped spinach, thawed and well drained
2 ounces prosciutto cut into thin bite sized strips
1 medium tomato, seeded and chopped
Instructions
Cook pasta according to package, drain and rinse with cold water. Drain again
2) In large saucepan cook onions and garlic, covered in hot butter about 5 minutes or until onions are tender, stirring occasionally. Stir in flour and anise seeds. Add 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 mixture into a 2 quart casserole
Bake, covered, in a 350 degree oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato
Originally Submitted
7/25/2010
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