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Shell Shock - Three Cheese Pasta with Ham & Peppers

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 mozzarella 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 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 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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