Estimated read time: 1-2 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
1 pound penne pasta
Salt and pepper
1/2 cup grated parmigiana cheese
Handful of parsley, chopped
2 tablespoons extra virgin olive oil
1 green pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 cans diced tomatoes
3/4 pound mozzarella, shredded
1/2 teaspoon oregano
- Preheat broiler.
- Bring pot of water to boil; add pasta and salt the water.
- Combine ricotta, parmigiana, parsley and pepperoni in large bowl.
- Heat a large skillet over medium heat with olive oil. Add peppers, onion, garlic and mushrooms. Sauté 6 to 8 minutes until tender. Season with salt and pepper. Stir in tomatoes and reduce heat to low.
- Add ladle of cooking water to ricotta just before you drain pasta. Toss pasta with ricotta and pepperoni mixture. Pour pasta into baking dish and top evenly with pepper, onion and mushroom sauce. Top with layer of mozzarella and oregano. Place under broiler and melt cheese until gold and bubbly.