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Ham & Shells Casserole

 Ham & Shells Casserole
"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
12 ServingsPrep: 40 min. Bake: 25 min.


  • 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


  • 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.

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Ham & Shells Casserole (continued)

Directions (continued)

  • 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).
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.