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Click here for an alphabetical listing of all recipes.Rachel Ray's Pizzagna
- 1 lb. pasta curls
- 1 c. ricotta cheese
- 1/2 c. grated Parmesan cheese
- handful of chopped parsley
- 1/2 c. sliced pepperoni, cut into thin strips
- 2 TBS olive oil
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, sliced
- 12 baby bella mushrooms, thinly sliced
- black pepper
- 1 (28 oz.) can crushed tomatoes
- 3/4 pound fresh mozzarella, thinly sliced
- 1/2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
Preheat broiler. Bring a pot of water to a boil. Add pasta.
While the pasta cooks, combine ricotta, parmesan, parsley and pepperoni in a large bowl, and reserve.
Heat a large skillet over medium heat with olive oil. 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 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.