Ham And Shells Casserole

I know, this isn't the greatest picture in the world, but it tastes better than it looks. I have the worst luck photographing pasta--I just can't seem to make it look appetizing. But it is. Trust me. The carmelized onions, the rosemary, and the smokiness of the ham give this dish a lot of flavor. You want to know another reason why I like this dish? Because it's a casserole and casseroles can feed a lot of people. And it usually can be made ahead. That's why. Perfect for Easter coming up.

Ham and Shells Casserole (from Taste of Home magazine)

1 pkg (16 oz) medium pasta shells

3 large onions, halved and sliced (I used 2)

1 TBS olive oil

1 pkg (9 oz) fresh spinach, torn (I used a pkg of baby spinach)

1 tsp dried rosemary, crushed

1/4 cup butter, cubed

1/3 cup all-purpose flour

1/4 tsp pepper

3 1/2 cups milk

1 cup ricotta cheese

1 cup (4 oz) crumbled goat cheese (I used feta)

2 cups cubed fully cooked ham

1/3 cup grated Parmesan cheese

Cook pasta according to pkg 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.

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 minutes or until thickened. Remove from the heat. Stir in ricotta and goat cheeses until blended.

Drain pasta; place in a large bowl. Add the ham, onion mixture and sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Parm. Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly.

And for the 2 people who's made it this far, what are you serving for Easter dinner!?