Pizzagna - cooking recipe

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

Preparation

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.