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“This is a recipe from one of Rachael Ray's 30-minute meal shows on Food Network. It is a cross between two Italian favorites - pizza and lasagna. I made a few changes in the method of cooking. The original recipe calls for it to only be put under a broiler, but I like my pizzagna heated through and through so I bake it first and then put it under the broiler with the cheese for about 10 minutes. Feel free to add your favorite toppings for pizza. It is a really easy meal to put together and tastes great. It is a real family favorite in my house.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Bring a pot of water to a boil, add pasta and salt the water.
  3. While the water boils, combine ricotta, Parmiagiano, 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. Pour back into pot and toss with ricotta and pepperoni mixture.
  11. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce.
  12. Bake in oven for 30 minutes or until heated through.
  13. Take out of oven and top with a layer of mozzarella, oregano and red pepper flakes.
  14. Place under hot broiler and melt cheese until golden and bubbly.
  15. Remove and serve with crusty bread.

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