Total Time: 40 min
Prep 15 min
Cook 25 min
Yield: 6 servings
Level: Easy
INGREDIENTS:
1 pound pasta curls
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
1 green or red bell pepper, thinly sliced
1 onion, thinly sliced
2 cloves garlic, sliced
12 mushrooms thinly sliced
Black pepper
28-ounces 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
STEPS:
- Preheat oven 345 degrees F.
- Bring a pot of water to a boil, add pasta and salt the water.
- In a large bowl combine ricotta, Parmigiano, parsley and pepperoni and set aside.
- Heat a large skillet over medium heat with extra-virgin olive oil, make sure to evenly coat the skillet with oil.
- When the oil is hot, add the peppers, onions, garlic and mushrooms.
- Saute mushroom until tender and dark.
- Season the vegetables with salt and pepper. Add tomatoes and reduce heat to low.
- Add boiling water to the ricotta just before you drain the pasta.
- Drain pasta then toss with ricotta and pepperoni mixture.
- Put pasta into a baking dish and top it with peppers, onion and mushroom sauce.
- Top with a layer of mozzarella, oregano and red pepper flakes.
- Place it on the oven until melted cheese turned into golden brown color and bubbly.
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