YOU’LL NEED
1 lb shell pasta
½ onion, chopped
2 oz sliced ham, pancetta or canadian bacon
½ cups fire roasted red peppers, chopped
1 cup chicken stock
1 teaspoon sage
½ tablespoons 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
¼ teaspoons salt, pepper

Instructions

Prepare shell pasta according to directions, but remove from heat and drain when slightly undercooked (about 10 minutes). Meanwhile, saute onion in ½ 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, ½ cup parmigiano cheese, egg, salt and pepper in separate bowl for filling.

Combine pasta and ham/pepper sauce. In oven-proof casserole dish, layer ½ pasta mixture, the ricotta filling, and the remainder of the pasta mixture. Top with the mozzarella, the remaining ½ 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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