Three Cheese Pasta with Ham and Peppers
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Ingredients
| 1 lb. | shell pasta | | 1/2 | onion, chopped | | 2 oz. | sliced ham, pancetta or | | Canadian bacon | | 1/2 cup | fire roasted red peppers, chopped | | 1 cup | chicken stock | | 1 tsp. | sage | | 1/2 tsp. | cayenne pepper | | 4 tbsp. | fresh Italian parsley | | 1 cup | ricotta cheese, grated | | 1 cup | Parmigiano reggiano cheese, grated | | 1 cup | mozzarella cheese, grated | | 1 | egg, beaten | | Salt and pepper |
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Instructions
Prepare shell pasta according to directions, but remove from heat and drain when slightly undercooked (about 10 minutes).
Meanwhile, saute chopped onion in 1/2 cup chicken stock about 4 minutes till tender. Add ham, continue to cook 2 minutes. Add chopped fire roasted red 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 mozzarella, the remaining 1/2 cup Parmigiano cheese, salt and pepper. Bake at 400°F for 25 minutes or so till golden brown and bubbly. Allow to cool 5 minutes before serving.
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