Three Cheese Pasta with Ham and Peppers



8 servings



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


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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