Recipe: Three Cheese Pasta Casserole

Three Cheese Pasta Casserole

1 lb shell pasta
1/2 onion, chopped
2 ounces sliced ham, pancetta or canadian bacon
1/2 cup fire roasted red peppers, chopped
1 cup chicken stock
1 teaspoon sage
1/2 teaspoon cayenne pepper
4 tablespoons fresh Italian parsley
1 cup ricotta cheese, grated
1 cup parmigiano reggiano cheese, grated
1 cup mozzerella cheese, grated
1 egg, beaten
salt, pepper

Prepare shell pasta according to directions, but remove from heat and drain when slightly undercooked (about 10 minutes).

Meanwhile, saute onion in 1/2 cup chicken stock about 4 minutes till tender. Add ham, continue to cook 2 minutes.

Add peppers, remaining chicken stock, sage, cayenne pepper and parsley, salt and pepper. Simmer and reduce slightly, then remove from heat.

Combine ricotta, 1/2 cup parmigiano cheese, egg, salt and pepper in separate bowl for filling.

Combine pasta and ham/pepper sauce. In oven-proof casserole dish, layer 1/2 pasta mixture, the ricotta filling, and the remainder of the pasta mixture. Top with the mozzerella, the reamaining 1/2 cup parmigiano cheese, salt and pepper.

Bake at 400 degrees for 25 minutes or so till golden brown and bubbly. Allow to cool 5 minutes before serving.

Serves 4-8