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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. 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.
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