Pizzagna

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This wasn't bad, but wasn't great either. Tasted like it was missing something. I've had better recipes from Rachel.

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I made this because I was hungry for pizza, and hungry for pasta, too. Used more ricotta and more crushed tomatoes than recipe called for, but my husband likes a lot of sauce on his pasta. Also used ground beef instead of the mushrooms. It was creamy and cheesy and delicious, with enough meat to satisfy my husband, and veggies in it to make me happy, too.

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I made this tonight. It was really good and I did all pork sausage to the veggie/tomato sauce mixture. The only thing I would say it needed was a little more sauce, but other than that, this is a keeper. Even my two-year old ate it up! Thanks!

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Who wants to use the oven in the summer to make a lasagna. I made this dish using italian sausage and grilled onion and my family loved it. It tastes great and is much easier and cooler than making a traditional lasagna.
Tip: you may want to omit the red pepper and oregano if you have children. Serve it on the side.

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Not a hit. Followed recipe exactly. If you like alot of peppers, onions, and mushrooms on your pizza this may be for you, but we ended up picking some out. The peperoni gets a little lost in the dish and is not crispy. Leftovers got tossed out.

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this is something the whole family will enjoy. we used more pepperoni than called for since we like a lot on ours.

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I use this recipe all the time to make meals for new moms. Its so good, pretty healthy, and cost effective. Only bad things, it creates a bunch of dirty dishes.

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This is an easy crowd pleaser recipe. After reading other reviews, I did make some changes that turned out fantastic. I used the whole 15 oz. of ricotta cheese and added sliced black olives to the cheese mixture. Instead of 28 oz. of diced tomatoes, I used a 14 oz. can and about 3/4 jar of my favorite pasta sauce. Next time I will try it with additional meats like Italian sausage and may add a little cottage cheese to the ricotta. This is a great recipe with tons of potential to personalize to your favorite pizza toppings. Thanks Rachel!

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I've made the pizzagna a few times now and I love how as I continue to tweak it, it tastes better and better. For one, I combine mild italian sausage with ground turkey. And the last time I cooked it, I realized I didn't have enough ricotta cheese so I searched in the fridge and mixed some vanilla yogurt with the ricotta (1/2 cup of each and put some extra shredded three cheese into the filling. I wasn't sure how it would turn out, but isn't cooking about trying new things? Well, my family liked it better than my previous attempts. Then, later on as I watched the show "Top Chef" and the chefs had to make a low-cholesterol version of traditional meals, a couple of the chefs actually used yogurt in their ingredients. That was nice to hear! Will continue to make the pizzagna!!

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I think it was really good. Next time I'll let the peppers and onions cook a little more and maybe put the pepperoni in slices on top. I like my pepperoni crispy.