Pizzagna: A Culinary Love Child

My Nonna Emilia, God rest her soul, had a way of making you feel like the most important person in the world, especially when you were sitting at her crowded kitchen table. Every Sunday, the aroma of garlic, oregano, and simmering tomatoes would fill the air, a sensory symphony that announced the impending arrival of her signature dish: lasagna. But one Sunday, she surprised us. Instead of the meticulously layered pasta masterpiece, she presented something…different. It had the comforting layers, the familiar sauce, but a distinct pizza-like flair. “Pizzagna!” she declared with a mischievous twinkle in her eye. It was a hit, and it’s a memory I cherish, a testament to her creative spirit and love of feeding the people she cared about. This recipe, a close relative to that fond memory, brings together the best of pizza and lasagna in a surprisingly simple and delicious way.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Yield: 1 pie
• Dietary Type: Variable (can be made vegetarian)

Ingredients

• 1 lb pasta, curls (recommend campagnelle by Barilla, short fusilli or cavatappi pasta may be substituted)
• 1 cup ricotta cheese
• 1/2 cup parmigiano-reggiano cheese, grated, a couple handfuls
• Fresh parsley, finely chopped, a handful
• 1/2 cup pepperoni, sliced and cut into thin strips
• 2 tablespoons extra virgin olive oil, 2 turns of the pan
• 1 bell pepper, seeded, quartered and thinly sliced
• 1 onion, quartered then thinly sliced
• 2 garlic cloves, sliced
• 12 cremini mushrooms, thinly sliced (baby portabellos)
• 1 (28 ounce) can crushed tomatoes
• 3/4 lb fresh mozzarella cheese or 3/4 lb smoked provolone cheese, sliced thin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• Salt
• Pepper

Equipment Needed

• Large pot
• Large skillet
• Large bowl
• Baking dish (9×13 inch recommended)
• Colander

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Bring a large pot of water to a rolling boil. Add the pasta and a generous pinch of salt to the boiling water. Cook according to package directions until al dente.

3. While the water is heating up and the pasta is cooking, prepare the cheese mixture. In a large bowl, combine the ricotta cheese, grated Parmigiano-Reggiano cheese, finely chopped fresh parsley, and pepperoni strips. Set this mixture aside.

4. Heat a large skillet over medium heat. Add the extra virgin olive oil, about 2 turns of the pan.

5. When the oil is hot, add the sliced bell pepper, onion, and garlic to the skillet.

6. Sauté the vegetables for 6 to 8 minutes, until they are tender and the mushrooms have darkened slightly.

7. Season the vegetables with salt and pepper to taste. Don’t be shy with the seasoning – it’s essential for building flavor.

8. Stir in the can of crushed tomatoes. Reduce the heat to low and let the sauce simmer gently while you finish cooking the pasta.

9. Just before you drain the pasta, add a ladleful of the starchy cooking water to the ricotta mixture. This will help to loosen it up and create a creamier texture.

10. Drain the cooked pasta in a colander.

11. Return the drained pasta to the pot. Pour the ricotta and pepperoni mixture over the pasta and toss well to combine, ensuring that the pasta is evenly coated.

12. Pour the pasta mixture into a baking dish, spreading it out evenly.

13. Top the pasta evenly with the prepared bell pepper, onion, garlic, and mushroom sauce. Make sure the sauce covers the pasta completely.

14. Bake in the preheated oven for 30 minutes, or until the pizzagna is heated through and bubbly.

15. Remove the baking dish from the oven. Top the pizzagna with a layer of sliced mozzarella (or smoked provolone) cheese. Sprinkle the cheese with dried oregano and crushed red pepper flakes.

16. Place the pizzagna under a hot broiler and melt the cheese until it is golden brown and bubbly, about 5-10 minutes. Watch it carefully to prevent burning!

17. Remove the pizzagna from the broiler and let it cool slightly before serving.

18. Serve immediately with crusty bread for soaking up all that delicious sauce.

Expert Tips & Tricks

• Pasta Perfection: Be sure to cook your pasta al dente. Overcooked pasta will become mushy in the final dish.
• Sauce Consistency: If the sauce seems too thick, add a little more pasta water to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.
• Cheese Choice: Feel free to experiment with different cheeses. Fontina, Asiago, or even a blend of Italian cheeses would work beautifully.
• Make-Ahead Option: You can assemble the pizzagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
• Spice It Up: If you like a little more heat, add a pinch of cayenne pepper to the sauce or use hot Italian sausage instead of pepperoni.

Serving & Storage Suggestions

Serve the pizzagna hot, straight from the broiler. Garnish with a sprinkle of fresh parsley or basil for a pop of color. It’s fantastic on its own or served with a side salad.

Leftover pizzagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions, but for the best results, reheat it in the oven at 350°F (175°C) until heated through. You can also freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	748 kcal	N/A
Total Fat	34g	52%
Saturated Fat	16g	78%
Cholesterol	90mg	30%
Sodium	996mg	41%
Total Carbohydrate	74g	24%
Dietary Fiber	6g	23%
Sugars	5g	N/A
Protein	38g	75%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Pizzagna: Omit the pepperoni and add extra vegetables, such as zucchini, eggplant, or spinach.
• Gluten-Free: Use gluten-free pasta.
• Spicy Pizzagna: Add a pinch of cayenne pepper to the sauce, or use spicy Italian sausage instead of pepperoni.
• Seafood Pizzagna: Add cooked shrimp or clams to the pasta mixture.
• White Sauce Pizzagna: Replace the tomato sauce with a creamy Alfredo sauce.

FAQs (Frequently Asked Questions)

Q: Can I use different types of pasta?
A: Yes, absolutely! While the recipe recommends campagnelle, fusilli, or cavatappi, you can use any short pasta shape that holds sauce well. Penne, rotini, or even elbow macaroni would work in a pinch.

Q: Can I add meat other than pepperoni?
A: Of course! Ground beef, Italian sausage, or even shredded chicken would be delicious additions. Just make sure to cook the meat thoroughly before adding it to the dish.

Q: Can I freeze this pizzagna?
A: Yes, you can freeze it either before or after baking. Wrap it tightly in plastic wrap and then in foil. It will last for up to 2 months in the freezer. Thaw it completely before baking or reheating.

Q: What if I don’t have a broiler?
A: If you don’t have a broiler, you can simply bake the pizzagna for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Q: Can I make this in a slow cooker?
A: While it’s not the traditional method, you can adapt this recipe for a slow cooker. Layer the ingredients in the slow cooker, starting with the pasta, then the ricotta mixture, then the sauce, and finally the cheese. Cook on low for 4-6 hours, or until the pasta is tender.

Final Thoughts

Pizzagna is more than just a recipe; it’s a celebration of Italian-American comfort food, a delightful fusion of pizza and lasagna that’s sure to please even the pickiest eaters. This dish is incredibly versatile, allowing you to customize it with your favorite pizza toppings and pasta shapes. Don’t be afraid to experiment and make it your own! I encourage you to gather your family, preheat your oven, and embark on this culinary adventure. And when you do, share your creations and feedback – I’d love to hear how your Pizzagna turned out! Buon appetito!