Ham & Shells Casserole

• 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 350u0b0 for 25-30 minutes or until bubbly.

pasta shells, onions, olive oil, fresh spinach, fresh rosemary, butter, flour, pepper, milk, ricotta cheese, goat cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/ham-shells-casserole/ (may not work)