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Ham & Shells Casserole Recipe

Ham & Shells Casserole Recipe photo by Taste of Home

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"I altered this recipe to include ham and spinach and I think it created a well-rounded meal guaranteed to win you rave reviews!" Genise Krause, Sturgeon Bay, Wisconsin

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Ham & Shells Casserole Recipe

Prep: 40 min. Bake: 25 min.

Yield: 12 Servings

40 25 65

Ingredients

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

Directions

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. Yield: 12 servings (1 cup each).

Originally published as Ham & Shells Casserole in Taste of Home December/January 2009, p19

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Reviews for Ham & Shells Casserole

Ham & Shells Casserole

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Reviewed on Aug. 26, 2012 by Mykids23

very good I added bread crumbs on top

Reviewed on Jun. 12, 2012 by HOGWriter

We added several good shakes of Penzey's Northwoods seasoning (in addition to the rosemary) to the sauce for extra punch. We loved it. Be sure to use a good quality ham for this (not a pressed, canned variety) for best flavor. You may be generous with the ham, spinach & onions if you like - the recipe can handle it.

Reviewed on Feb. 06, 2010 by cafritz

I found this recipe tasteless. My family asked me to not make it again.

Reviewed on Jan. 24, 2010 by katiesnewlife

I've been using this as my go-to recipe for a meal to take to new moms. It has been a hit with everybody so far....

Reviewed on Mar. 07, 2009 by wiscook

in my store goat cheese was right next to feta cheese

Reviewed on Jan. 18, 2009 by katiesnewlife

My 20-month old daughter LOVED this. "Yummy!"

I used feta cheese instead of goat cheese, not knowing where to begin looking for it. Also, I wonder what would change if you just kept everything hot and served it straight away instead of baking it?