Recipe#3271

Title: 3 Cheese Pasta

From: Jim Bumgardner jbum@jbum.com 
 Newsgroups: rec.food.recipes 
 Subject: Three Cheese Pasta Casserole 
 Date: 20 Jan 1998 05:23:09 -0700 
 Message-ID: v03102815b0e611613e0c@[205.230.217.104] 

This is a great three-cheese pasta casserole with ham
 and roasted peppers.  It makes a great dish for a
 festive event, such as new years eve, particularly
 when red and green peppers are used together.
 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.