Three Cheese Pasta with Ham and Peppers

• 1 lb. shell pasta
• 1/2 onion, chopped
• 2 oz. sliced ham, pancetta
• 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

1. Prepare shell pasta according to directions, but remove from heat and drain when slightly undercooked (about 10 minutes).
2. Meanwhile, saute chopped onion in 1/2 cup chicken stock about 4 minutes till tender.
3. Add ham, continue to cook 2 minutes.
4. Add chopped fire roasted red peppers, remaining chicken stock, sage, cayenne pepper and parsley, salt and pepper.
5. Simmer and reduce slightly, then remove from heat.
6. Combine ricotta, 1/2 cup Parmigiano cheese, egg, salt and pepper in separate bowl for filling.
7. Combine pasta and ham/pepper sauce.
8. In oven-proof casserole dish, layer 1/2 pasta mixture, the ricotta filling, and the remainder of the pasta mixture.
9. Top with the mozzarella, the remaining 1/2 cup Parmigiano cheese, salt and pepper.
10. Bake at 400F for 25 minutes or so till golden brown and bubbly.
11. Allow to cool 5 minutes before serving.

shell pasta, onion, ham, bacon, red peppers, chicken stock, sage, cayenne pepper, fresh italian parsley, ricotta cheese, cheese, mozzarella cheese, egg, salt

Taken from www.foodgeeks.com/recipes/497 (may not work)