Prep: 40 mins | Bake: 25 mins | Yield: 12 servings (1 cup each)

Ingredients:

1 pkg. (16 oz.) medium pasta shells

3 large onions, halved and sliced

1 tbsp olive oil

1 pkg. (9 oz.) 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

1/4 tsp pepper

3 1/2 cup fat-free milk

1 cup part-skim ricotta cheese

1 cup (4 oz.) crumbled goat cheese

2 cups cubed fully cooked ham

1/3 cup grated Parmesan cheese

Instructions:

  1. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook and stir onion in oil for 15-20 minutes or until golden brown. Add spinach and rosemary; cook 1-2 mins longer or until spinach is wilted.
  2. Meanwhile, 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 mins or until thickened. Remove from the heat. Stir in ricotta and goat cheese until blended.
  3. Drain pasta; place in a large bowl. Add the ham, onion mixture and sauce; toss to coat. Transfer to a greased 13×9″ baking dish, sprinkle with Parmesan cheese. Bake, uncovered at 350°F for 25-30 minutes or until bubbly.