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    Three Cheese Pasta Casserole

    Source of Recipe


    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.




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