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?
- 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.