Pizzagna

Name: 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, 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

17 ingredients

14 steps

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, 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

Directions

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.
5

When the oil is hot, add the peppers, onions, garlic and mushrooms.
6

Saute 6 to 8 minutes until tender and mushrooms are dark.
7

Season the vegetables with salt and pepper.
8

Stir in tomatoes and reduce heat to low.
9

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta.
10

Drain pasta then toss with ricotta and pepperoni mixture.
11

Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce.
12

Top with a layer of mozzarella, oregano and red pepper flakes.
13

Place under hot broiler and melt cheese until golden and bubbly.
14

Remove and serve with crusty bread.