The Cooking Chronicles: Pizzagna

Trying to make the most of leftover dried pasta and asiago cheese left over from our mac & cheese and focaccia pizza creations, respectively, I found a fairly simple recipe in Rachel Ray's Pizzagna. Sounding appealing enough, it combined elements of pizza and lasagna in an easy assemble-and-bake style dish.

Though we omitted the onions (more because I forgot to get them at the supermarket than anything else), red pepper flakes, and parsley, and substituted asiago for parmesan, and button for crimini mushrooms, we followed the rest of the directions fairly closely. I'm finding I really like baked pastas and casseroles, as they do have a make-ahead option available.

The final product was delicious - the ricotta and pepperoni really made the dish unique. Next time, I'd probably try to include more vegetables - zucchini and tomatoes would complement the sauce nicely.

Pizzagna: definitely a keeper!

Pizzagna