Total Time
Prep 20 mins
Cook 40 mins

This is a recipe from one of Rachael Ray's 30-minute meal shows on Food Network. It is a cross between two Italian favorites - pizza and lasagna. I made a few changes in the method of cooking. The original recipe calls for it to only be put under a broiler, but I like my pizzagna heated through and through so I bake it first and then put it under the broiler with the cheese for about 10 minutes. Feel free to add your favorite toppings for pizza. It is a really easy meal to put together and tastes great. It is a real family favorite in my house.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Bring a pot of water to a boil, add pasta and salt the water.
  3. While the water boils, combine ricotta, Parmiagiano, 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. Pour back into pot and toss with ricotta and pepperoni mixture.
  11. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce.
  12. Bake in oven for 30 minutes or until heated through.
  13. Take out of oven and top with a layer of mozzarella, oregano and red pepper flakes.
  14. Place under hot broiler and melt cheese until golden and bubbly.
  15. Remove and serve with crusty bread.


Most Helpful

This was really tasty, loved the pepperoni but perhaps a bit too much cheese for us...would cut that back a little next time.
Thanks for posting!

**Mandy** June 13, 2011

We saw this on TV and thought that it would be a melding of 2 favourite dishes. Although edible, it wasn't well received and it was thought to be flavourless. It does make a huge amount, so I separated it into 2 casserole dishes and I put the other half of it in the freezer for another day.

Eldeevee March 04, 2009

I doubled this recipe as I was making it to put some meals (well quite a few!) in the freezer. I omitted the red pepper flakes (zero tolerance of anything hot and spicy) and so added some additional herbs to the oregano: rosemary, sage and thyme as that's a blend we really love. I used Angel Hair pasta, low-fat ricotta but the regular version of the other cheeses, red bell pepper, Aldi tomatoes (they are so much better than other canned tomatoes), and I added three leeks in step five. Very clear and easy to follow instructions and the verdict after our sample taste test conducted by three of us as a neighbour had just dropped in: absolutely a 5-star recipe that we really look forward to enjoying many times in the future! A great blend of flavours. I particularly loved the different cheeses and the mushrooms. Thank for sharing this recipe, Lainey! Made for Gimme 5.

bluemoon downunder January 22, 2009

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