A combustible pasta recipe

This dish is guaranteed to shock your taste buds (and possibly your arteries) into submission! It's a great three-cheese pasta casserole with ham and roasted peppers. It makes a great dish for a festive event, such as new years eve. I created this the night of January 13th, 1998, to celebrate my new consulting business, and now it's yours!

INGREDIENTS

    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

DIRECTIONS

    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.
    
    Enjoy!


jbum@jbum.com

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