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Pizzagna (Italian Fusion Bake) Recipe

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish / Casserole
  • Method: Bake
  • Cuisine: Italian Fusion
  • Diet: Vegetarian

Description

A comforting Italian‑fusion bake combining the best of pizza and lasagna: layers of pasta, meat‑rich sauce, cheeses, pepperoni and veggies, baked until bubbly.

Ingredients

Units Scale
  • 1 lb pasta curls or lasagna noodles
  • 1 cup ricotta cheese
  • 1/2 cup Parmigiano‑Reggiano, grated
  • 2 eggs (optional for binding)
  • 1 lb ground beef or Italian sausage
  • 24–28 oz pizza or marinara sauce
  • 2 cups shredded mozzarella
  • 1 cup sliced pepperoni
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes (optional)
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium; brown beef or sausage, then drain fat. Add onion, garlic, mushrooms; cook until softened (about 8 minutes).
  3. Stir in pizza sauce, oregano, and red pepper flakes; simmer 5–15 minutes until thickened.
  4. Meanwhile, cook pasta or lasagna noodles until al dente, then drain and rinse.
  5. In a bowl, mix ricotta, eggs (if using), Parmigiano, salt, and pepper until smooth.
  6. Grease a 9×13 inch baking dish. Spread a thin layer of meat sauce on the bottom.
  7. Layer noodles or pasta, ricotta mixture, mozzarella, pepperoni, and sauce. Repeat layers, ending with sauce, mozzarella, and pepperoni on top.
  8. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10–15 minutes until cheese is golden and bubbly.
  9. Let rest for 10–15 minutes before slicing and serving.
  10. Optional: Serve with a green salad and garlic bread.

Notes

  • Can be assembled ahead and refrigerated up to 24 hours before baking.
  • Use no‑boil noodles and ensure there is enough sauce for moisture.
  • Customize with additional pizza toppings like olives or sausage.
  • Leftovers freeze well for up to 3 months.
  • Letting it rest after baking helps with clean slicing.

Nutrition

  • Serving Size: 1/8 recipe
  • Calories: 485 kcal
  • Sugar: 6 g
  • Sodium: 800 mg
  • Fat: 22.5 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 70 mg

Find it online: https://newsvks.com/pizzagna-italian-fusion-bake-recipe/