Pizzagna Recipe – Eats Now

Name: Pizzagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

988

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Pizzagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizzagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions