Pizzagna

1 lb. pasta curls (cooked)
1 c. ricotta
1/2 c. grated parmesan
handful chopped parsley
2 tb. olive oil
1 red bell pepper
1/2 tsp. red pepper flakes
black pepper
1 onion
2 tsp. minced garlic
12 baby portobello mushrooms
1 can crushed tomatoes
3/4 lb. mozarella (shredded)
1/2 tsp. dried oregano

-Combine ricotta, parm and parsley.
-Saute peppers, onion, galic and mushrooms in oil. Season w/ salt and pepper.
-Stir in tomatoes and simmer.
-Add cooking water to ricotta and toss w/ cooked (drained) pasta.
-Add pasta to dish and top w/ red sauce.
-Garnish w/ mozarella, oregano and pepper.