Ham & Shells Casserole

By bakers_delight85

Ingredients

• 1 package (16 ounces) medium pasta shells
• 3 large onions, halved and sliced
• 1 Tbsp. olive oil
• 1 package (9 ounces) fresh spinach, torn
• 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 1/4 tsp. pepper
• 3-1/2 cups fat-free milk
• 1 cup part-skim ricotta cheese
• 1 cup (4 ounces) crumbled goat cheese
• 2 cups cubed fully cooked ham
• 1/3 cup grated Parmesan cheese

Details

Servings 12

Preparation

Step 1

Cook the pasta according to the package directions. Meanwhile, in a large skillet over medium heat, cook and stir onions in oil for 15-20 minutes or until golden brown. Add spinach and rosemary; cook 1-2 minutes longer or until spinach is wilted.
Meanwhile, in a large saucepan, melt butter. Stir in flour and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in ricotta and goat cheeses until blended.
Drain pasta; place in a large bowl. Add the ham, onion mixture and sauce; toss to coat. Transfer to a greased 13x9-inch baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly.