I had so much fun this weekend cooking pizza and calzones. I made pizza dough from scratch, which is so easy. I divided the dough in half. I used half to make one huge calzone, and I used the other half to make a large beautiful pizza. Both were outstanding!!!! I had so much fun making it and  seeing the reaction I got  that I made another batch of the dough, froze half of the dough to make 2 smaller calzones, and this time I made an incredible pizza for my son Danny. We are brainwashed, I think to believe that we can only get great pizza (or calzones) from pizzerias, and it just isn’t true.

for the dough: (This makes enough dough for 2 large pizzas. or for one large pizza and one large calzone, or for one large pizza and 2 medium calzones, or for 2 large calzones. or for 4 medium calzones) Are you sufficiently confused? You can freeze the pizza dough by forming it into disks, wrapping it in plastic wrap, and then putting it in freezer ziploc bags.

• 3 1/2 cups bread flour (I use King Arthur)
• 1 1/2 teaspoons kosher salt
• 1 package active dry yeast
• 1 1/2 teaspoons granulated sugar
• 2 tablespoons olive oil (I used light)
• 1 1/4 cups lukewarm water (around 110 - 115 degrees)

I made the dough the first time in my food processor, and the second time in my standing mixer using the dough hook. Both worked great! I’ve made pizza dough by hand, and that works perfectly too!

Measure the hot water into a pyrex measuring cup. Add the sugar and stir to dissolve. Put a thermometer in if you have one and when the water temp is between 110 and 115 degrees (or lukewarm), pour in the yeast and stir with a spoon or rubber spatula.

When yeast mixer has some pools of tan bubbles which have risen to the top-(this will take about 5 minutes), add the 2 tablespoons of oil and  pour the yeast-water-oil mixture into either the large bowl of your mixer, the food processor bowl, or a large mixing bowl (if you are making dough by hand).  Then measure your dry ingredients (flour and salt) and dump into the yeast- water mixture. Use the dough hook with your mixer or the metal blade with your food processor.  On low speed with the mixer, mix for about 5-10 minutes, scraping down sides and bottom of bowl once or twice. Dough is done when it feels quite smooth. In the food processor, pulse until forms a ball, let it process for a few minutes.  Dump dough once it is smooth, onto a clean floured board or clean table or counter. Form into a ball. If you are doing by hand, pour water-yeast mixture into a large mixing bowl, dump dry ingredients into bowl.  Use a fork to bring the flour in gradually from the sides and swirl it into the liquid in the large bowl.  Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in. Dump mixture onto a large floured clean work surface, and knead the dough with clean, flour-dusted hands.  Knead the dough until you have a smooth, springy dough, about 5-7 minutes.

Form your smooth dough into one ball.  Grease a largish bowl very lightly with oil (you just want a slight film of oil in the bowl) and put the dough in. Cover the bowl with plastic wrap. Place in warm spot for one to two hours until the dough has doubled in size. Or place in the refrigerator for 4-6 hours. If dough has not doubled by that time, take it out of fridge and place in warm spot for a little while till it has doubled. Then uncover the bowl, and dump dough out onto floured board, counter, or table. Turn it a few times. Then deflate the dough, get the air out of it by patting it down with your hand. Form it into a large disk about 12 inches in diameter. With a sharp knife, cut dough into as many pieces as you want. The larger the piece of dough, the larger the pizza or calzone will be. Form each piece you break off into a round disk about 1/2 inch to 3/4 inch thick. Wrap with plastic wrap. Then refrigerate or freeze until you are ready to use. If you don’t plan on using the dough that day, then freeze it in a ziploc bag. Of course, you don’t have to refrigerate the dough disks if you are planning to make your pizza  right away.

for the calzone filling: ( I made one large calzone using half of the recipe of the pizza dough, but next time, I will make 2 smaller ones)

Double the following ingredients this if you are using ALL the dough for calzones: 

• olive oil
• 8 oz. mushrooms (I used white button)
• 5-7 oz. prewashed baby spinach
• 4 cloves garlic, peeled and finely chopped
• 1 tablespoon butter
• kosher salt, freshly ground black pepper, and 1/4 teaspoon red pepper flakes
• 1 cup either marinara sauce, or tomato sauce
• a sprinkling of dried oregano or thyme or fresh 1 tablespoon of fresh thyme leaves- about 4 sprigs)- optional
• 1/2 pound of grated or sliced thin mozzarella cheese, either whole milk or part skim (I prefer to use a block of whole milk - not fresh - mozzarella cheese and either slice it or grate it myself)

Into a hot large saute pan, pour about 1/4 cup of olive oil. Add the mushrooms, and toss in the hot oil.  Sprinkle with kosher salt, some cracks of black pepper, and a light sprinkling of red pepper flakes.  Let sit untouched until the mushrooms are browned.  Then turn them with a spatula.  Let them sit again until they are brown and smell fantastic.  Lower the flame and add the garlic, and let the garlic get translucent, but do not burn.  Add the thyme or organo, if you are using it.   Drop in the butter and toss the mushrooms in it to make them tasty and shiny.

Add the tomato sauce or the marinara sauce.  Heat for a few minutes.  Turn heat either down or off completely, add the fresh spinach (in batches if you need to).  Toss.  The spinach will wilt from the heat of the hot ingredients in the pan.  The spinach doesn’t need to cook!  You should have a thick, tasty mixture that’s not too moist. (If your mixture is too liquidy, it will burst through the dough when you’re cooking the calzone).

Divide the spinach and mushroom mixture into either 1 or two portions depending on whether you are making one large or two smaller calzones.  (You can make this filling in advance and refrigerate until you are ready to use.)

Preheat oven to 500 degrees.  Place parchment paper on heavy duty baking sheet.  Then roll dough out on another sheet of parchment paper or waxed paper which has been floured.  Roll into a circle about 1/4 inch thick.  Place on prepared parchment lined baking sheet.  Place the filling on one half of the circle, then put the cheese on top of the filling, sprinkle with salt and pepper, and dried oregano (optional).  Lift the other side of the dough up, and fold over the other side.  You will have a half circle or half moon shape.  Crimp the edges really well so none of the filling can spill out.  Cook for about 12-18 minutes until the dough is puffed up and golden  on top,  golden on the underside, and the filling is hot.  Let cool for a few minutes.  Cut the large calzone into at least 2 pieces. 2 smaller calzones are probably perfect for large single size portions.

Note:  If you have made the spinach-mushroom mixture in advance, bring to room temperature before you fill the calzones and bake them.

Note:  For recipe for incredible homemade pizzas using this dough, type the word pizza into the search engine at the top of the cite.

This is a recipe that is so easy to make and is just delicious.  Everyone loves it, kids and adults.  If you are having people over for dinner, for a party, or even a barbecue, the addition of this dish will always be appreciated!  

• 1 pound of ziti or penne pasta
• 1 pound of grated mozzarella cheese, part-skim or whole milk
• 1 or 2 tablespoons of grated Parmesan or Romano cheese
• 14-16 oz. ricotta cheese, part-skim or whole milk
• 1 egg
• kosher salt, freshly ground pepper, dried oregano, and red pepper flakes to taste
• about 40 oz. of marinara sauce, either jarred or homemade marinara sauce

Preheat oven to 375 degrees.  Start boiling pasta in large pot of salted boiling water according to package directions for al dente; drain pasta.  While you are cooking the pasta, mix ricotta cheese in a bowl the egg, some salt, pepper, red pepper flakes to taste, and oregano (optional).  Pour about 1/2 cup of sauce on bottom of 9 x 13 oval or rectangular baking dish.  Spread about 1/3 of noodles on top.  With you clean hands, drop dollops of ricotta mixture over noodles (to use about 1/3 of ricotta).  Sprinkle about 1/3 of the mozzarella cheese over, and sprinkle about 1 tablespoon of the Parmesan or Romano cheese.  Then with a large spoon, drizzle marinara sauce over, to use about 1/3 of the remaining sauce.  Repeat with 1/3 of noodles, 1/3 of ricotta, 1/3 of mozzarella, a little Parmesan or Romano, 1/3 of sauce.  Repeat with last 1/3 of noodles, last 1/3 of ricotta, remaining sauce, and then top off with remaining mozzarella.

Cover loosely with foil and bake for about 40 minutes.  When starting to be bubbly around the edges, uncover dish, and place under broiler - at  least 8 inches from broiler element.  Watch carefully so as not to burn, but you are looking for the cheese to be browned nicely all over the top.  Serve immediately.   

Note: You can make this up to 2 days  in advance up  and refrigerate until you are ready to bake.  You will need to add about 1/2  to the cooking time if you are baking right out of the fridge. 

I made this dish for my daughter Randi and her husband Dan. They loved it. You can turn this into a no-salt recipe by eliminating the salt.

for the fish:

• 1 to 1 1/2 pounds of halibut or haddock fillet
• kosher salt and freshly cracked black pepper
• 3 garlic cloves, minced
• about 1 tablespoon of fresh thyme leaves (if you have both fresh thyme and fresh oregano, use a combination of the two)
• olive oil (I use light)

for the tomatoes and shallots:

• 6-10 plum tomatoes, cut into chunks (each chunk should be about 1/2 the size of a cherry tomato)
• 4-6 shallots, small dice
• 3 - 5 garlic cloves, minced
• kosher salt and freshly ground black pepper
• about 1 tablespoon fresh thyme leaves (May substitute about 1/4 teaspoon dry)
• olive oil (extra virgin or light)

Preheat oven to 400 degrees. On half sheet pan, drizzle about 2 tablespoons of olive oil. Then place tomato chunks on pan along with chopped shallots. Sprinkle with minced garlic, thyme leaves or dried thyme, kosher salt, and some cracked black pepper. Toss to coat with the olive oil. Cook for about 45 min. to 1 hour or until tomatoes start to shrink and shallots are beginning to caramelize.

When your tomatoes are about 25 minutes into cooking, prepare your fish. Place the fillets on a sheet pan which you have covered with foil and drizzled with olive oil. Season the fillets with salt and pepper. Sprinkle the cutlets with the minced garlic and the thyme (or the thyme and oregano). Put in the oven and bake for about 10-15 minutes, depending on the thickness of the fish, until cooked through. Place fish on serving platter, and spoon roasted tomatoes on top. Serve.

Note: If you buy fresh oregano or fresh thyme, you can store it in a ziploc bag covered with a damp paper towel, and it will keep for a few weeks.

Note: It is important to use a fish that is thick enough to withstand the roasting. If you use a thinner fish, such as flounder, then be careful to roast it for only 5-7 minutes.

I had this at my in-law’s Marsha’s house. Her husband Al Berman made this for an appetizer. It was DELICIOUS!!! You can serve this as an appetizer, or as a quick and healthy dinner served with marinara sauce and a salad. Believe it or not, my sons, Danny and Benji both love this, and they hate eggplant. Try this for your kids.

• 1 or 2 eggplants (choose eggplants that have a smaller diameter), peeled
• 1 or 2 eggs (or as many as necessary) mixed with a little water
• Italian bread crumbs
• oil, for frying
• marinara sauce, for serving

Peel eggplants and slice them thinly, between an 1/8 and 1/4 inch thick. Place in egg mixture. Then dredge in bread crumbs thoroughly on both sides.

Heat a large frying pan or 2 pans until hot. Then add oil, either light olive oil, canola, corn, or vegetable oil about 1/8 inch high in pan. When oil starts to shimmer, add eggplant. Fry on both sides until nicely browned.  Add oil as needed.

Serve with marinara sauce, either a good jarred variety such as “The Silver Palate” or my delicious homemade marinara sauce.

I was over at my daughter’s house a few weeks ago.  She had some beautiful organic cherry tomatoes on the counter.  So I made a quick tomato sauce and tossed it with some fusilli and it was delicious.  She told me the next day that her husband Dan actually did something only my son Benji has done, he picked up his plate and licked it clean!

• about 12 ounces of fusilli pasta 
• about 1/4 cup of olive oil (I use light)
• 2 pints of cherry or grape tomatoes (cut in half)
• 6 large cloves of garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• about 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons fresh oregano leaves, chopped (you may substitute 1/2 cup fresh basil leaves, torn)

Boil water in large pot for pasta.  Then cook pasta till al dente, reserving a little of the pasta water.

In medium-large skillet, heat olive oil over medium heat.  Add red pepper flakes, and saute a minute or so .  Add grape or cherry tomatoes, the salt, pepper, and cook over medium heat until tomatoes make a chunky style sauce, about 4-6 minutes.  Then add the minced garlic, and saute another minute or two.  Last, add the oregano, and cook another minute. 

Add the cooked pasta to the sauce.  Add a little pasta water if pasta seems a little dry.

Optional:  Add 4 - 8 oz. of diced fresh or block mozzarella cheese and toss it before you serve pasta.  I have made this both ways, but I prefer it without the cheese. 

I wanted to make a lighter version of lasagna, but without sacrificing any flavor.  I added spinach to make the dish a little healthier.  I used my simplest homemade marinara sauce.  The homemade sauce makes all the difference!

for the marinara sauce:

about 1/3 cup olive oil ( I use light)

2 28-ounce cans of crushed tomatoes (preferably Sclafani brand; these crushed tomatoes are so delicious, you could eat them right out of the can!)

1 medium onion, medium dice

3 large garlic cloves, grated

1/2 teaspoon red pepper flakes

1 teaspoon kosher salt

freshly ground black pepper

1 tablespoon fresh thyme leaves

1/4 to 1/2 cup water

for the lasagna rolls:

about 1 pound uncooked lasagna noodles (do not use the no-boil noodles)

1 15 oz. container ricotta cheese (either whole milk or part skim)

1 10 oz. box of frozen chopped spinach, thawed, squeezed dry

1 large egg

1 pound of grated mozzarella cheese, divided (I usually use whole milk)

1 cup plus 2 tablespoons grated Romano or Parmesan cheese

2 tablespoons fresh thyme leaves or 1/2 cup chopped fresh basil leaves (I prefer thyme)

1/2 teaspoon kosher salt

light sprinkling of red pepper flakes

some freshly cracked black pepper

for the sauce:

In large deep skillet or saucepan, pour the live oil.  Sprinkle in the red pepper flakes and the diced onion.  Saute for about 4 minutes over medium flame until onion is translucent.  Grate in the garlic, and saute 1 more minute.  Pour in the crushed tomatoes, sprinkle in the salt and the freshly cracked pepper.  Cover and simmer over lowest flame for about 20 minutes.  Sprinkle in the fresh thyme leaves and stir.  Add about 1/4 cup water if sauce is really thick.  You may even need another 1/4 cup of water.  This will make about 2 quarts of sauce.  You will need about 1 quart of sauce for this recipe. You can freeze the leftover sauce.

for the lasagna rolls:

Preheat the oven to 450 degrees. 

In a medium mixing bowl, mix the ricotta, the spinach, one cup of the Parmesan or Romano cheese, salt, red pepper flakes, freshly ground pepper, 1 large egg, 1 cup of grated mozzarella, the fresh thyme leaves or the freshly chopped basil, and about 1/4 cup of reserved pasta water.  Set aside.

Boil lasagna noodles until cooked, reserving some pasta water.  Rinse under cold water, and lay noodles out on sheet pan. 

Spoon some marinara sauce on the bottom of a 9 by 13 oval or rectangular baking dish (sauce should be about 1/8 inch high in pan).  Take one lasagna noodle, and spoon about 3 tablespoons of the spinach cheese mixture on the noodle. Then with a knife or rubber spatula, smooth the mixture evenly on the entire noodle.  Roll the noodle up, and place seem side down in the dish.  Repeat with each lasagna noodle.  You should have enough filling for about 17 noodles.  Then spoon some marinara sauce on top of each lasagna roll.  Sprinkle lightly with the 2 tablespoons of grated Parmesan or Romano.  Then sprinkle the remaining mozzarella cheese over each roll. 

Cover the baking dish with aluminum foil.  Bake until heated through, about 20 minutes.  Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.  Let stand for 10 minutes.  Meanwhile, heat some leftover marinara sauce and serve it alongside.

Notes:

I usually try to buy mozzarella that is not pre-grated in the bag, because the pre-grated mozzarella is just not as good.  It is very easy to grate the cheese yourself, it is less expensive, and it is just better all-round.

I make this and freeze it unbaked.  Then I let it defrost in the refrigerator the day I want to bake it.

THIS LOOKS AS BEAUTIFUL AS IT TASTES!

I recently made this for my daughter Randi and her husband, Dan. It was the second time I made it for them. Randi informed me that Dan decided this currently is his favorite dish that I make. This tomato tart is wonderful for a light summer supper- I like to serve it with salad.  This is a totally amazing recipe!!  It tastes like a combination of a pizza and a quiche- and who wouldn’t want to eat that!  My preference is to use the fontina cheese- which has a little more flavor than the mozzarella.  Wow!

**See note below for latest improvement or adjustment I made to recipe.

• 1 frozen, unbaked deep dish pie shell (I use Oronique deep dish, if I can find it)
• 4 tablespoons olive oil (I prefer light) (or Wegman’s Basting Oil)
• 6 medium beefsteak tomatoes or 7-9 large Roma tomatoes, cut into chunks (Cut each tomato into about fourths) (I stick with the Roma)
• 3 garlic cloves, chopped finely (or you can use 1 clove or even no garlic if using Wegman’s Basting Oil)
• 2 tablespoons fresh thyme leaves, divided 0r about 1 teaspoon dried oregano, divided
• a heavy 2 to 2 1/4  cups of grated fontina or mozzarella cheese (I prefer the fontina)
• 3 large or extra large eggs
• 2/3 cup whipping, heavy, light cream or half and half (used light cream on July 20, 2011)
• 2 tablespoons freshly grated Parmesan or Romano cheese (to sprinkle on top)

On July 20, 2011- I made this. I didn’t have fresh thyme.  What I did have in the house was Wegman’s basting oil- which is amazing stuff.  It has fresh herbs and garlic in it.  So that is the oil I used to roast the tomatoes, and that gave the tomatoes amazing flavor.  If you are using this oil, you can either sprinkle the tomatoes with some chopped garlic or not, cause this oil imparts a lot of flavor on its own. If you are using regular extra virgin olive oil, then definitely use some fresh chopped garlic. Before I baked the tart, I sprinkled the top with some dried oregano.  I also added some dried oregano, about 1/2 teaspoon to the custard mixture.  I really liked the result, and I will do this instead of using the fresh thyme next time.

Preheat oven to 375 degrees. Prick frozen, unbaked pie shell on sides and bottom. Bake for about 7 minutes. Set aside.

Raise oven temperature to 425 degrees. Line half sheet pan with foil. Sprinkle 1  tablespoon of oil on pan. Place tomato pieces on baking sheet. Sprinkle lightly with kosher salt, then some freshly ground pepper, the chopped garlic, and 1 tablespoon of fresh thyme leaves- or only the garlic if using the Wegman’s oil. Drizzle the remaining 3 tablespoons of oil over the tomatoes with some fresh chopped garlic or not- you don’t need to use anything though with this oil.   Toss to coat with the oil. Bake about 1 hour until the tomatoes begin to shrink, look slightly dried, but still are soft. (If you have the time, you can do this at 300 degrees, but it will take about 2 hours.) Set aside.

While tomatoes are roasting, prepare filling. In a medium bowl, mix the cheese, the remaining 1 tablespoon fresh thyme leaves- or the 1/2 teaspoon dried oregano, a little salt, some freshly ground pepper, the eggs, and the cream. Stir until well blended. Spread cheese filling into prepared crust. Arrange roasted tomatoes over filling. Sprinkle Parmesan or Romano cheese (and a sprinkling of dried oregano) over top.

Lower oven temp back to 375.  Bake until filling is puffed and set, about 35-40 minutes. Cool 5 minutes. Serve.

Optional: You can add about 1/3 cup good oil cured black olives and place them between the tomatoes before you bake the tart. (It’s nice for a change, but I actually like the taste of the tart better using only tomatoes, especially in the summer when the tomatoes are so beautiful.)

THIS IS A VERSATILE, AUTHENTIC ITALIAN MARINARA SAUCE YOU CAN MAKE IN 30 MINUTES AND YOU CAN USE WITH CHICKEN PARMESAN, BAKED ZITI, LASAGNA, PIZZA, OR TO GO WITH YOUR FAVORITE PASTA!

Recently, I developed a new recipe for marinara sauce, and it was so rich and delicious, and so so easy to make.  This marinara sauce is as good as any I have eaten in any Italian restaurant!  I have used it to make my chicken Parmesan, my baked ziti,and for pasta with marinara, and it is superb!  You just have to try it!

• 1/4 cup of olive oil (I use light)
• 3 large garlic cloves, grated (Use a micro-plane and grate garlic right into the pot)
• about 1/2 teaspoon red pepper flakes
• 1 medium onion, diced 
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper
• about 1 tablespoon fresh thyme, or 1/4 teaspoon dried herbes de Provence
• 2  28 oz. cans good crushed tomatoes (the quality of the tomatoes makes a huge difference.  I love the brand, Sclafani- the tomatoes are incredible)

Over low flame, pour oil into pot.  Sprinkle in red pepper flakes.  Saute for a minute.  Then cook onions about 3 min.  until translucent.  Add garlic, salt, and pepper.  Saute for one minute more.  Pour tomatoes in.  Put thyme in.  Cover and simmer over low flame about 20 -30 min.  Taste and re-season.  If sauce seems too thick, add 1/4 to 1/2 cup of water.  

Note:  I got the idea from watching Rachel Ray to use the micro-plane to grate the garlic, and it’s a great idea!

My son Danny had a pasta dish in a restaurant in New York City that he really loved.  He described the dish to me and begged me to recreate it.  When I was on my way home from work yesterday,  Danny called me and asked me if I’d make it for him when I got home.  I stopped in the supermarket, picked up a few ingredients, and I made this after a really tough day at work.  So that tells you that it was really easy to make!  We loved it!  The sauce is sort of a combination of an alfredo and carbonara sauce. This pasta dish is light, and slightly rich.  It makes a great main course served with only a salad.  

• 1 pound pasta (recommended are penne, bowties, or campagnelle)
• 1 cup light cream (may substitute half and half)
• 2 tablespoons unsalted butter
• 2 tablespoons light olive oil
• 1 box (10 ounces) frozen peas, thawed
• 2 shallots, halved and sliced thinly
• 1/2 - 3/4 cup freshly grated romano or parmesan cheese
• 4 slices bacon, sliced crosswise into 1/2 inch pieces (optional) 
• crushed red pepper flakes to taste
• kosher salt
• freshly ground black pepper

Set a large pot of salted water to a boil.  In a large skillet, cook the bacon over medium flame until crisp.  With slotted spoon, take bacon out and drain on paper towels; set aside.  Pour bacon grease out. 

Put butter in skillet with olive oil over a low flame.  Saute the shallots.  Use a wooden spoon to get all those browned bits off the bottom of the pan.  When the shallots are transluscent and softened, add the peas to the pan along with the light cream.   Add about 10 grinds of black pepper, a light sprinkling of kosher salt, and about 1/2 teaspoon of crushed red pepper flakes.  Stir for about 1 minute, and add the freshly grated romano cheese.  Stir until slightly thickened, about 1 more minute.  Turn flame off if your pasta isn’t ready at this point. 

Cook pasta in boiling water until al dente, according to package instructions.  Reserve 1 cup of pasta water.  Drain pasta, and pour into skillet with sauce, over low flame.  Gently mix noodles with the sauce.  Then add the 1/2 cup of reserved pasta water.  Mix.  If you think the sauce is a little too dry, add a little more of the reserved pasta water.  Pour into a serving bowl, and grate a little more romano cheese over the top.  Serve immediately.

This Baked Pasta With Vegetables Is Better Than Anything You Will Eat In A Restaurant! 

At least ten years ago, I had an absolutely delicious baked pasta dish at a great restaurant in Westfield, New Jersey called Ferrara’s.  The pasta was amazing, but I never saw it again on their menu.  I have been working on recreating that dish, and I finally have!  I made this for my daughter and her husband this week.  They are vegetarians and they enjoy pasta dishes that have lots of veggies.  They loved this as much as I did.  My daughter kept repeating, “This is so flavorful!” Her husband really liked it, too.   I recommend making this if you are in the mood for baked ziti, but you’re a little bored with it.  Please give this recipe a try.  It is truly delicious!

• 1 pound pasta -(I used Barilla’s campagnelle, which look like little trumpets.  This shape pasta is awesome!  If I couldn’t find campagnelle, I would substitute penne.)
• about 10 oz. of whole milk ricotta cheese (may substitute part-skim)
• 1/2 cup of freshly grated romano or parmigiana cheese
• 1/2 cup fresh Italian parsley, chopped
• 1/4 cup of starchy pasta water (reserved from when you cook the pasta)
• 1 large, but not huge, red onion, quartered and thinly sliced (may use white or yellow onion)
• about 6 cloves of garlic, thinly sliced
• 1 very large red bell pepper, seeded, quartered and thinly sliced into 1/4 inch slices
• 1- 10 ounce box of baby bella mushrooms, thinly sliced (may substitute white mushrooms)
• about 8 assorted black and green pitted olives, cut in halves or thirds - optional (I pick an assortment of marinated black and green olives with red pepper flakes, or garlic, or oregano from the olive bar at the supermarket)
• 1-28 ounce can of crushed tomatoes
• about 1/4 cup olive oil
• 1 pound of fresh mozzarella cheese, thinly sliced
• kosher salt
• freshly ground black pepper
• crushed red pepper flakes
• dried oregano

Preheat oven to 375 degrees.  Lightly oil a 9 x 13 rectangular or oval baking dish.   Bring a large pot of water to a boil for the pasta. 

Heat a large skillet over medium heat with the olive oil.  Add about 1 teaspoon of crushed red pepper flakes, and stir.  After about 2 minutes, add the peppers, onions,  and the mushrooms.  Sprinkle with some kosher salt and freshly ground black pepper.  Let them sit without turning so the mushrooms have a chance to brown.  Turn after about 4 minutes, and let sit for 1 or two minutes, then mix.  Cook another 2 or so minutes and add the garlic.  Mix and cook another 2-4 minutes.  Vegetables should be softened by this time.  Add the crushed tomatoes and reduce the flame to low.  Add a little more salt and pepper and stir with a wooden spoon.   Add the olives.   Let simmer for a few minutes uncovered, then cover the pan and keep on a low simmer. 

Start to boil the pasta, adding salt if you wish.  In a large mixing bowl, mix the ricotta cheese with the freshly grated romano cheese, the parsley, and a few grinds of freshly ground pepper, using a rubber spatula.  Then take about a half of a ladleful or 1/4 cup of the pasta water and mix it in with the ricotta cheese mixture.  The ricotta cheese mixture should become somewhat creamy.  Cook the pasta till al dente, drain it, and pour it into the bowl with the ricotta mixture.  Gently mix together using a rubber spatula. 

Pour the pasta into the prepared baking dish.  Ladle the tomato and vegetable sauce over the pasta.  Gently mix it with a spoon,  but don’t go crazy.  It should just be slightly mixed together.  You don’t want the ricotta cheese to just blend into the tomato sauce.  Top with the all the thinly sliced fresh mozzarella cheese.  Sprinkle lightly with more crushed red pepper flakes, and then sprinkle evenly with about 1/2 to 1 teaspoon of oregano.

Bake for about 10 minutes at 375 degrees.  When the mozzarella cheese is starting to look really melty, change the setting on the oven to broil.  Watch very carefully and take out of the oven when the cheese starts to brown, after about 5-10 minutes.  Serve immediately.

Note#1:  Obviously, omit the olives if you don’t like them.  They add a definite taste to the dish, so you have to like them to use them!

Notes #2:  When I make this I often prepare it the day or night before I  will be serving it.  I do not slice or put the mozzarella on at this point.  The next day, I let the dish sit on the counter for about an hour.  I bake the dish at 375 degrees for about 40 minutes, covered with aluminum foil.  Then I take it out of the oven, uncover it, and put the sliced mozzarella on top, sprinkle it with some red pepper flakes and the oregano.  I put it back in the middle of the oven uncovered for about 10 minutes.  Then I change the setting on the oven to broil.  I  watch it as it broils for another 10 minutes or so just until the cheese started to brown.