Best Pizzagna Recipes

PIZZAGNA

Steps:

• 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 flameproof 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.

PEPPERONI PIZZAGNA

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon. Add the sausage to the pot and cook, breaking up the meat, until no longer pink, about 3 minutes. Add the onion and bell pepper, season with salt and pepper and cook, scraping up the browned bits, until the vegetables soften, about 4 minutes. Add the marinara sauce, bring to a simmer and cook 5 minutes. Remove from the heat and stir in the cooked mushrooms, ham, olives and about 3/4 cup pepperoni; season with salt and pepper. Let cool slightly.
• Meanwhile, preheat the oven to 375 degrees F. Brush an 8-inch round springform pan with olive oil and line with foil, leaving an overhang. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs; drain and toss with the remaining 1 tablespoon olive oil.
• Combine 2 cups mozzarella, the ricotta, parmesan and eggs in a bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
• Wrap some lasagna noodles around the inside of the pan, overlapping slightly and trimming as needed. Cover the bottom of the pan with more noodles, overlapping slightly and letting them extend up the side of the pan. Spread 2 cups sauce in the pan and top with half of the ricotta mixture; cover with a layer of noodles. Repeat with 2 more cups sauce, the remaining ricotta mixture and another layer of noodles, letting them extend up the side of the pan (you might not use all the noodles). Top with the remaining sauce, 1 cup mozzarella and 1/4 cup pepperoni.
• Bake until browned and bubbling, about 1 hour (tent with foil if the top is browning too quickly). Let stand 30 minutes to 1 hour, then lift out of the pan using the foil. Remove the foil and slice.

PIZZAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat spaghetti sauce in a saucepan over medium heat.
• Cook and stir sausage and water in a large skillet over medium heat, using a potato masher to break sausage into small pieces, until sausage is crumbly and almost cooked through, about 5 minutes. Add pepper and onion; cook and stir until onion is tender, 5 to 10 minutes.
• Stir cottage cheese, eggs, Parmesan cheese, and parsley together in a bowl.
• Spread about 1 cup warmed spaghetti sauce into the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread 1/2 of the cottage cheese mixture over the noodles, another 1 cup spaghetti sauce over the cheese, and 2/3 cup sausage mixture over the top. Sprinkle 1/2 of the pepperoni pieces, 1/2 of the sliced mushrooms, and 1/2 of the olives over the sausage mixture. Scatter 1/3 the mozzarella cheese over the top and arrange 3 lasagna noodles atop the cheese. Repeat layering again.
• Pour remaining spaghetti sauce over the lasagna and sprinkle remaining mozzarella cheese over the top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until sauce is bubbling around the edges, about 25 minutes. Remove aluminum foil and continue baking until cheese is melted and golden, about 5 minutes more. Cool for 15 minutes before slicing.

PIZZAGNA

Steps:

• Preheat oven to 350 degrees.
• Bring a pot of water to a boil, add pasta and salt the water.
• While the water boils, combine ricotta, Parmiagiano, 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. Pour back into pot and toss with ricotta and pepperoni mixture.
• Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce.
• Bake in oven for 30 minutes or until heated through.
• Take out of oven and 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.

PEPPERONI PIZZAGNA

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon. Add the sausage to the pot and cook, breaking up the meat, until no longer pink, about 3 minutes. Add the onion and bell pepper, season with salt and pepper and cook, scraping up the browned bits, until the vegetables soften, about 4 minutes. Add the marinara sauce, bring to a simmer and cook 5 minutes. Remove from the heat and stir in the cooked mushrooms, ham, olives and about 3/4 cup pepperoni; season with salt and pepper. Let cool slightly.
• Meanwhile, preheat the oven to 375 degrees F. Brush an 8-inch round springform pan with olive oil and line with foil, leaving an overhang. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs; drain and toss with the remaining 1 tablespoon olive oil.
• Combine 2 cups mozzarella, the ricotta, parmesan and eggs in a bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
• Wrap some lasagna noodles around the inside of the pan, overlapping slightly and trimming as needed. Cover the bottom of the pan with more noodles, overlapping slightly and letting them extend up the side of the pan. Spread 2 cups sauce in the pan and top with half of the ricotta mixture; cover with a layer of noodles. Repeat with 2 more cups sauce, the remaining ricotta mixture and another layer of noodles, letting them extend up the side of the pan (you might not use all the noodles). Top with the remaining sauce, 1 cup mozzarella and 1/4 cup pepperoni.
• Bake until browned and bubbling, about 1 hour (tent with foil if the top is browning too quickly). Let stand 30 minutes to 1 hour, then lift out of the pan using the foil. Remove the foil and slice.

PIZZAGNA

Steps:

• Boil lasagna noodles until al dente.In a saucepan, add oil and onions and mushrooms until tender. Season with salt. Add ground beef and cook until no longer pink. Stir in Italian seasoning and crushed red pepper flakes. Add marinara and stir.Make ricotta mixture: In a medium bowl, stir together ricotta, eggs, and Parmesan and season with salt and pepper.Spread a thin layer of sauce in a large baking dish.Top with noodles, ricotta mixture, mozzarella, and a layer of pepperoni. Repeat 2 to 3 times, ending with mozzarella and pepperoni.Cover with foil and bake 35 minutes. Remove foil and bake 10 minutes more.Let sit 20 minutes, then garnish with basil and serve.