 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
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 Ingredients:
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 king arthur unbleached 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:
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).
|
|