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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

Description

Food Network Invites You To Try This Pizzagna Recipe From Rachael Ray.

Food Network