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Pizzagna

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 (EVOO), 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 can crushed tomatoes (28 ounces)

  • 3/4 pound fresh mozzarella, thinly sliced

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon crushed red pepper flakes

  • Loaf of crusty bread

Directions

Pre-heat 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 EVOO, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6-8 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.