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Ham & Shells Casserole Recipe

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50% would make again

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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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12 Servings
Prep: 40 min. Bake: 25 min.

Ingredients

1 package (16 ounces) medium pasta shells
3 large onions, halved and sliced
1 tablespoon Crisco® Pure 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).

Nutrition Facts: 1 cup equals 346 calories, 13 g fat (7 g saturated fat), 39 mg cholesterol, 488 mg sodium, 40 g carbohydrate, 2 g fiber, 18 g protein.

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

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Reviews for Ham & Shells Casserole (3)

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