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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
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1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)


1 cup ricotta cheese

1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls

1/2 cup sliced pepperoni, cut into thin strips

Handful parsley, finely chopped

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


  1. Preheat broiler. 
  2. Bring a pot of water to a boil, add pasta and salt the water. 
  3. While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.
  4. 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. 
  5. 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 flameproof 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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Catherine McCord

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