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Rachel Ray’s Pizzagna




Source of Recipe


internet


Recipe Introduction


30 Minute Meals


List of Ingredients




1 pound pasta curls (campagnelle, short fusilli or cavatappi twists)
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese
Handful finely chopped parsley
1/2 cup sliced pepperoni, slivered
2 tablespoons olive oil
1 bell pepper, quartered, thinly sliced
1 onion, quartered, thinly sliced
2 cloves garlic, sliced
1/2 crimini mushrooms, thinly sliced
1 (28-ounce) can crushed tomatoes
1/4 pound sliced mozzarella
1/2 teaspoon oregano
1/2 teaspoon crushed red pepper flakes

Recipe



Bring pot of water to a boil, add pasta and salt. While the water boils, combine cheeses, parsley and pepperoni in large bowl. Heat oil in large skillet over medium heat. Add peppers, onions, garlic and mushrooms. Sauté 6-8 minutes until tender and mushrooms are dark. Stir in tomatoes and reduce heat to low. Add a ladle of starchy cooking water to the cheese mixture just before you drain the pasta. Toss drained pasta with cheese.

Pour into greased baking dish and top evenly with tomato mixture. Top with a layer of mozzarella, oregano and red pepper flakes. (I put the oregano on top the tomato, then layered on mozzarella.) Place under hot broiler and melt until golden and bubbly. Serve with crusty bread.

Review by: yumaaz - I used grated mozzarella, omitted parsley and pepper flakes, and used half as much bell pepper. Next time I might melt the cheese in the oven instead of the broiler so it stays soft and doesn’t brown so quickly. It was excellent. It filled the medium oval Corningware.