Pizzagna

I got this recipe directly from Rachael Ray's website, it's a 30 minute meal and it is one of our favorites. It is a cross between Lasagna and Pizza. It tastes great as a leftover too or you can freeze it. It is also a great casserole dish to make for a friend with kid's who just had a baby or is laid up from a surgergy. Try it!!!
Pizzagna
Ingredients 1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
small Handful parsley, finely chopped (VERY SMALL, THIS IS A STRONG FLAVOR, many people dislike it)
1 cup sliced pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic
8 oz sliced crimini mushrooms (baby portabellos), thinly sliced (you can use regular too)
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced or shredded
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread
Directions
Preheat broiler. Bring a pot of water to a boil, add pasta and salt the water. While the water boils combine ricotta, Parmigiano, 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 then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. 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.