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Three P Pasta


4 red bell peppers, roasted, peeled and seeded
1/2 cup chopped tomatoes
1 T red pepper flakes
1 cup heavy cream
1 cup ricotta cheese
1/2 cup fontina
1/2 cup parmesan
1 t salt
1 lb cooked pasta shells
2 cups fresh peas
4 T butter

Pre-heat oven to 450 degrees.  Puree red peppers.  Combine with tomatoes, pepper flakes, cream, ricotta, fontina, half of the parmesan and salt.  In large bowl, toss pasta shells with peas and pepper mixture.  Place pasta mixture in shallow baking dish (buttered).  Sprinkle with remaining parmesan cheese and dot with butter.  Bake about 15 minutes or until bubbly.