Pizzagna

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Pizzagna

Rated: 4 stars out of 5Rate itRead users' reviews (179)

RECIPE
COMMENTS & REVIEWS(179)

Cook Time:
25 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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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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Comments & Reviews

recipe Pizzagna
Mande Crown Ciity, OH 02-05-2010
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quick and easy!!
Rated: 5 stars out of 5

My family loves it!! Great, quick and easy!!
recipe Pizzagna
Megan Malone, WI 12-05-2009
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Yummy!
Rated: 4 stars out of 5

I love this recipe, it's very filling and full of flavor. Big winner with everyone that I have made it for and it feeds a lot... of people!Read more
recipe Pizzagna
Julie Grand Blanc, MI 08-27-2009
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Better the 2nd and 3rd day
Rated: 3 stars out of 5

I tried this recipe last winter, and I thought it would be a huge hit with my pasta-loving family. My husband was... underwhelmed as were my kids. They ate it the first night but weren't thrilled with the idea of leftovers. I took it to work a few days later for lunch, and found that it was much better after the flavors sat and married for a few days. I doubt I'll make it again, unless I use it as an outline to create my own casserole.Read more
recipe Pizzagna
LAURA Puyallup, WA 04-15-2009
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Fantastic!
Rated: 4 stars out of 5

I watched her make this and it looked great so I finally tried it. I did almost everything but I did a little more cheeses... and a little less water. Great way to sneak in a lot of veggies and cheaper than jarred sauce and so much better. This is a new fave.Read more
recipe Pizzagna
francis lansing, MI 04-14-2009
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Pizzagna
Rated: 5 stars out of 5

Took this to work today, and the office loved it! I did tweak mine a bit; used small curd cottage cheese, italatian sausage... and jar spagehetti sauce and only a few teaspoons of pasta water and seasoned with itlatian seasoning. This is a keeper!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! FeFe 04-14-2009Read more
recipe Pizzagna
Martha Sibley, LA 04-09-2009
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BARELY TOLERABLE!
Rated: 2 stars out of 5

I really though coming from Rachael Ray that this would be good. My daughter and I both watched her cook this and said that... we needed to try it. It was truly a waste of time and ingredients. A BIG DISAPPOINTMENT! The taste just wasn't there. My family didn't like it at all.Read more