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Rachael Ray's Pizzagna

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  • Rachael Ray's Pizzagna

    CharleneG posted this at another site so this is what I am going to have for dinner tonight......I am going to add browned ground sirloin to the sauce to make it a bit heartier.

    Recipe courtesy Rachael Ray

    1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
    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

    Preheat broiler.

    Bring a pot of water to a boil, add pasta and salt the water.
    While the water boils combine ricotta, Parmigiano, 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 then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly 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.

  • #2
    This was really good and I forgot to take a picture. I do have some left over so maybe tomorrow if I remember.

    CHANGES: I cut the recipe in half (we still had some leftover), I used white button mushrooms and also added some shredded mozzarella to the top with the fresh mozzarella.

    Good recipe and one I would definitely make again :)


    • #3
      Thanx for the review Fatkat! I'm going to make this soon. It sounds delicious!!


      • #4
        Did you get the picture of the leftovers, fatkat? :D

        This sounds really good. DD loves Italian, and I think she would love this. TY.


        • #5
          [QUOTE=luv2bake]Did you get the picture of the leftovers, fatkat? :D

          This sounds really good. DD loves Italian, and I think she would love this. TY.[/QUOTE]

          OMG, I am so terribly embarrassed because I just ate it for lunch and totally forgot to take a pix :o

          It was a pretty bowl of pasta too. Darn it all.


          • #6
            Re: Rachael Ray's Pizzagna

            I'm going to bump this up, I'm making a half recipe of it for dinner tonight. It is a really tasty recipe, and if I can remember to do it, I'll take a picture of it.