Pesto Ricotta Pie Recipes

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PESTO RICOTTA PIE



Pesto Ricotta Pie image

This is from my 365 ways to cook vegetarian cookbook. I'm always looking for new veg recipes that Mr. Meat-and-Potatoes will eat. He'd eat this! This would work for OAMC too.

Provided by dicentra

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

5 eggs
1/3 cup prepared pesto sauce
1/3 cup ricotta cheese
1 tablespoon finely diced sun-dried tomato
1/2 cup half-and-half
1 (9 inch) frozen pie crusts, thawed

Steps:

  • Preheat oven to 400. In a medium bowl, beat eggs until blended.
  • Add pesto, ricotta, sun-dried tomatoes, and half-and-half and blend well.
  • Pour into pie shell.
  • Bake 20-25 minutes, until pie is set. Let cool 10 minutes before cutting.

Nutrition Facts : Calories 330.9, Fat 22.7, SaturatedFat 9.1, Cholesterol 286, Sodium 338.2, Carbohydrate 18.5, Fiber 0.4, Sugar 2.2, Protein 12.6

ITALIAN SAUSAGE RICOTTA PESTO PIE



Italian Sausage Ricotta Pesto Pie image

Italian sausage ricotta pesto pie is an easy and delicious Italian dinner that's a little bit different from the usual fare with layers of cheeses, sausage and sauteed veggies!

Provided by Culinary Envy

Categories     Main Dish Recipes     Savory Pie Recipes

Time 53m

Yield 8

Number Of Ingredients 18

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

Steps:

  • 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 530.3 calories, Carbohydrate 28.4 g, Cholesterol 42.8 mg, Fat 38.4 g, Fiber 3.1 g, Protein 18.6 g, SaturatedFat 11.7 g, Sodium 825.4 mg, Sugar 1.4 g

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