Back to Ham & Shells Casserole

Print Options


Card Sizes

Ham & Shells Casserole Recipe

Ham & Shells Casserole Recipe

"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
TOTAL TIME: Prep: 40 min. Bake: 25 min. YIELD:12 servings


  • 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


  • 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. Yield: 12 servings (1 cup each).

Nutritional Facts

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

Reviews for Ham & Shells Casserole

Sort By :

Average Rating
JCV4 User ID: 628113 264458
Reviewed Apr. 8, 2017

"This is a great recipe! I love rosemary, ricotta, and goat cheese, so this one caught my eye. I added some chopped garlic, too, which gave it a little more flavor. This will be a great recipe to use up leftover Easter ham!"

Mykids23 User ID: 6833921 115826
Reviewed Aug. 26, 2012

"very good I added bread crumbs on top"

HOGWriter User ID: 3126553 102334
Reviewed Jun. 12, 2012

"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."

cafritz User ID: 1148899 173839
Reviewed Feb. 6, 2010

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

katiesnewlife User ID: 1051046 142130
Reviewed Jan. 24, 2010

"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...."

wiscook User ID: 1143528 161057
Reviewed Mar. 7, 2009

"in my store goat cheese was right next to feta cheese"

katiesnewlife User ID: 1051046 175473
Reviewed Jan. 18, 2009

"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?"

Seminoles User ID: 1412865 106223
Reviewed Jan. 3, 2009

"Just a recommendation: Use sweet onions for this recipe. They definitely add more flavor."

Loading Image