Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) medium pasta shells

  2. 3 large onions, halved and sliced

  3. 1 tablespoon olive oil

  4. 1 package (9 ounces) fresh spinach, torn

  5. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  6. 1/4 cup butter, cubed

  7. 1/3 cup all-purpose flour

  8. 1/4 teaspoon pepper

  9. 3-1/2 cups fat-free milk

  10. 1 cup part-skim ricotta cheese

  11. 1 cup crumbled goat cheese

  12. 2 cups cubed fully cooked ham

  13. 1/3 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Ham & Shells Casserole Recipe photo by Taste of Home Cook pasta according to 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.

  2. 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.

  3. Drain pasta; place in a large bowl. Add the ham, onion mixture and sauce; toss to coat.

  4. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 12 servings (1 cup each).


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