Rachael Rays Pizzagna
  • Cooking Time: 6 to 8
  • 1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
  • Salt
  • 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
  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.
  5. Saute 6 to 8 minutes until tender and mushrooms are dark.
  6. Season the vegetables with salt and pepper.
  7. Stir in tomatoes and reduce heat to low.
  8. Add a ladle of starchy cooking water to the ricotta just before you drain the pasta.
  9. Drain pasta then toss with ricotta and pepperoni mixture.
  10. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce.
  11. Top with a layer of mozzarella, oregano and red pepper flakes.
  12. Place under hot broiler and melt cheese until golden and bubbly.
  13. Remove and serve with crusty bread.