Italian Sausage Ricotta Pesto Pie
Description
An easy weeknight meal, this Italian twist on pie is filled with spicy sausage, ricotta cheese, and pesto, topped with zucchini and walnuts.
Ingredients
•
1 (15 ounce) package frozen pie crust
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3 (3 1/2 ounce) links hot Italian sausage, casings removed
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1/4 cup chopped red onion
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1/4 cup finely chopped red bell pepper
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2 cloves garlic, finely chopped
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1 cup ricotta cheese
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3/4 cup shredded mozzarella cheese, divided
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1/2 cup pesto
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1/4 cup grated Romano cheese
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1 teaspoon lime juice
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1 teaspoon Italian seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon salt
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1/4 teaspoon lemon pepper
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2 small zucchinis, thinly sliced
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1/4 cup chopped walnuts
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1 tablespoon olive oil
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Remove pie crust from the freezer.
2
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.
3
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.
4
Bake in the preheated oven until crust is browned, about 30 minutes.