Ham and Shells Casserole

Ingredients

• 1 pkg (16 oz.) medium pasta shells

• 3 large onions

• 1 Tbsp olive oil

• 1 9 oz. package 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

• Salt and pepper to taste

• 3-1/2 cups skim milk

• 1 cup park-skim ricotta cheese (I omitted because I didn’t have any)

• 1 cup (4 oz.) crumbled goat cheese (I used mozzarella)

• 2 cups cubed fully cooked ham

• 1/3 cup grated Parmesan cheese

Directions

1. Preheat oven to 350°

2. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, saute onions in oil for 15-20 minutes or unitl golden brown. Add spinach and rosemary, cook for a few minutes until spinach is wilted.

3. Meanwhile, in a large saucepan, melt butter. Stir in flour and pepper until smooth and cook for a few minutes. Gradually add milk, stirring to prevent lumps from forming. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat and stir in cheeses until blended.

4. Drain pasta, place in a large bowl. Add the ham, onion mixture and sauce and toss to coat. Season with salt and pepper to taste.

5. Pour into a greased 9×13 baking dish and sprinkle with Parmesan cheese.

6. Bake uncovered for 25-30 minutes until bubbly.