Pizzagna

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Bring a pot of water to a boil, add pasta and salt the water.
  • While the water boils, combine ricotta, Parmiagiano, parsley and pepperoni in a large bowl and reserve.
  • 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.
  • 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. Pour back into pot and toss with ricotta and pepperoni mixture.
  • Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce.
  • Bake in oven for 30 minutes or until heated through.
  • Take out of oven and 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.
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