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Three Cheese Pasta Casserole

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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