Oh, this was one yummy dinner!
This recipe from This Girl's Food was delicious. I ended up having to make some changes, the biggest being the fact that I didn't bake it. I preheated my oven, and my kitchen started to fill with smoke. I peeked in and saw that whatever I had made last had apparently spilled and I didn't notice. So... no baking!
I really enjoyed the creaminess of it, and while I wonder what it would be like out of the oven, I'm not sure I'd try. Why mess with a good thing?
Ingredients
- 1 pkg (16 oz.) medium pasta shells
- 3 large onions
- 1 Tbsp olive oil
- 1 9 oz. package fresh spinach, torn
- 1 Tbsp minced fresh rosemary or 1 tsp dried rosemary, crushed
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- Salt and pepper to taste
- 3-1/2 cups skim milk
- 1 cup park-skim ricotta cheese (I omitted because I didn't have any)
- 1 cup (4 oz.) crumbled goat cheese (I used mozzarella)
- 2 cups cubed fully cooked ham
- 1/3 cup grated Parmesan cheese
Preheat oven to 350°
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, saute onions in oil for 15-20 minutes or unitl golden brown. Add spinach and rosemary, cook for a few minutes until spinach is wilted.
Meanwhile, in a large saucepan, melt butter. Stir in flour and pepper until smooth and cook for a few minutes. Gradually add milk, stirring to prevent lumps from forming. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat and stir in cheeses until blended.
Drain pasta, place in a large bowl. Add the ham, onion mixture and sauce and toss to coat. Season with salt and pepper to taste. Pour into a greased 9x13 baking dish and sprinkle with Parmesan cheese. Bake uncovered for 25-30 minutes until bubbly.
I'm so glad you liked it!
ReplyDeleteI love ham and pasta recipes, there aren't enough! This would even be great to use with ham that'll be leftover after Thanksgiving :).
ReplyDeleteThanks for blogging this recipe, it was a hit in our house!
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