Pizzagna

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
  • Salt
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
  • Handful parsley, finely chopped
  • 1/2 cup sliced pepperoni, cut into thin strips
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 green or red bell pepper, seeded, quartered and thinly sliced
  • 1 onion, quartered then thinly sliced
  • 2 cloves garlic, sliced
  • 12 crimini mushrooms (baby portabellos), thinly sliced
  • Black pepper
  • 1 (28-ounces) can crushed tomatoes
  • 3/4 pound fresh mozzarella, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • Loaf of crusty bread
Directions

Preheat broiler.

Bring a pot of water to a boil, add pasta and salt the water.

While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.


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