With layers of cheeses, sausage, and sauteed vegetables, Italian sausage ricotta pesto pie is a quick and delicious Italian meal that’s a little different from the traditional fare.
| Prep Time: | 15 mins |
| Cook Time: | 38 mins |
| Total Time: | 53 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (15 ounce) package frozen pie crust
- 3 (3.5 ounce) links hot Italian sausage, casings removed
- ¼ cup chopped red onion
- ¼ cup finely chopped red bell pepper
- 2 cloves garlic, finely chopped
- 1 cup ricotta cheese
- ¾ cup shredded mozzarella cheese, divided
- ½ cup pesto
- ¼ cup grated Romano cheese
- 1 teaspoon lime juice
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon lemon pepper
- 2 small zucchinis, thinly sliced
- ¼ cup chopped walnuts
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Remove pie crust from the freezer.
- Heat a large skillet over medium-high heat. Add sausage. Cook, breaking up the sausage, until juices are released, about 3 minutes. Add red onion, red bell pepper, and garlic; cook and stir until sausage is browned and crumbly, about 5 minutes more. Drain and discard grease.
- Combine ricotta cheese, 1/2 cup mozzarella cheese, pesto, Romano cheese, lime juice, Italian seasoning, garlic powder, onion powder, salt, and lemon pepper in a small bowl. Spread over the pie crust. Sprinkle the sausage mixture over the cheese mixture. Arrange zucchini and walnuts on top. Sprinkle with remaining mozzarella cheese.
- Bake in the preheated oven until crust is browned, about 30 minutes.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 12 g |
| Sodium | 825 mg |
| Sugars | 1 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this a half dozen times and it came out perfectly every time. It does not set up stiff like a frittata but it is definitely not loose or runny. We all love it and I am making it again tonight.
I was happy to try this recipe as I had been looking for a savory pie that used a frozen pie crust. I followed the recipe exactly. When I took it out of the oven, it was very soupy. The liquid was running across the counter there was so much. I baked it longer but did not improve. It was a soupy mess….not like a pie at all. Will not make this again.