Three Cheese Pasta Casserole
Three Cheese Pasta Casserole is a great family dinner! You will get a delicious creamy flavor from the rich combination of ricotta, parmesan and mozzarella. Adding pancetta or bacon takes it to the next level.
Notes
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Cooking Time40 min
Cooking MethodCasserole
Ingredients
- 1 pound 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 and pepper, to taste
Instructions
- 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 until 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 parmesean 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 parmesean cheese, salt and pepper.
- Bake at 400 degrees F for 25 minutes or so till golden brown and bubbly. Allow to cool 5 minutes before serving.
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