A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Pizzagna! March 11, 2010

Filed under: pasta — frappqueen @ 9:46 pm
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This is another Rachel Ray recipe (man I really do cook a ton of her stuff!) that is easy to make and really quite tasty. Mike and I don’t eat it that often though as it’s not the most healthy thing in the world, though if you use fat free ricotta I guess it would help! Either way, its a great dish when you want a nice warm dish of cheesiness!

Pizzagna

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 (I never add these, mike hates mushrooms)
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

Method:

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.

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3 Responses to “Pizzagna!”

  1. Lizo18 Says:

    So I Pointed this out. As written, if it makes 8 servings, it’s 13 Points per serving. It would be very easy to lighten it up by substituting low fat or fat free cheese. I could also do without the pepperoni (Carol hates pepperoni) – pepperoni substitutes are also available, such as soy pepperoni. I having Pointed it this way, but I’d bet you could knock 4 or 5 Points off with those changes.

  2. Lizo18 Says:

    Oops – I meant to write that I HAVEN’T Pointed it with those suggested changes.

  3. Lizo18 Says:

    Oh, and of course, you save a Point per serving if you use either Ronzoni SmartTaste pasta or whole wheat pasta. Yes, I am a font of knowledge.


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