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Rachael Rays Pizzagna

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Serves | Prep Time | Cook Time 6 to 8

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Ingredients You'll Need

1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
1 cup ricotta cheese or Fat Free can be used
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips (I used turkey pepperoni)
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


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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