only help my unbelief

Rachael Ray’s Pizzagna
August 20, 2008, 5:00 am
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I got this recipe from Rachael Ray’s website. You can read the original recipe here; I’m going to list the ingredients I actually used, because I’m all about making things simpler.

Ultimately, this might be better than pizza or lasagna. If nothing else, it’s super cheesy, and that’s a good reason to make something.

1 pound pasta curls (I used a hollow, swirly kind; any kind of short pasta should work)
1 cup ricotta cheese
1/2 cup parmesan cheese
Handful parsley
1/2 cup sliced pepperoni, cut into thin strips
2 tablespoons extra virgin olive oil
1 green pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 mushrooms, thinly sliced
Black pepper
1 can crushed tomatoes (28 ounces)
1/2 pound shredded mozzarella
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper

Pre-heat broiler.

Cook pasta according to package directions.

While the water boils, combine ricotta, parmesan, parsley and pepperoni in a large bowl.

Heat a large skillet over medium heat with olive oil. Add peppers, onions, garlic and mushrooms. Saute 6-8 minutes until tender. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of the water the pasta was cooked in to the ricotta mixture just before you drain the pasta. Drain pasta then toss with ricotta mixture. Pour pasta into baking dish and top 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 (about 5 minutes).

Rachael Ray says to “remove and serve with crusty bread,” so I did. Yum.


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