Ham and Shells Casserole

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.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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

1. 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.