Recipe by Jessy M
From Taste of Home, this is a great one-dish meal. My 8 year old son ate it and didn't even realize he was eating spinach! Don't let some of the ingredients throw you off, they work amazingly well together.
Top Review by Sydney Mike
Other than chopping the spinach, I followed the recipe & we were delighted with this wonderful tasting casserole! Even reheated, the leftovers were satisfying! I'm usually not that fond of cooked spinach, but it really did work in this! Thanks for several great meals! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
- 1 (16 ounce) package medium pasta shells
- 3 large onions, halved and sliced
- 1 tablespoon olive oil
- 1 (9 ounce) package fresh spinach, torn
- 1 teaspoon dried rosemary, crushed
- 1⁄4 cup butter, cubed
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon ground pepper
- 3 1⁄2 cups milk
- 1 cup part-skim ricotta cheese
- 1 cup goat cheese, crumbled
- 2 cups ham, cubed
- 1⁄3 cup parmesan cheese
Directions See How It's Made
- 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.
- 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 13-in. x 9-in. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.