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3 Cheese Pasta recipe (Pasta)

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

Posted by Irene on Jan 3, 2008


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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