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Italian Sausage Ricotta Pesto Pie
Italian Sausage Ricotta Pesto Pie
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Prep Time:
15 minutes
Cook Time:
38 minutes
Total Time:
53 minutes
Spicy sausage, ricotta, and pesto pie with zucchini and walnuts – a simple Italian-inspired weeknight dinner.
Ingredients:
  • 1 (15 ounce) package frozen pie crust
  • 3 (3.5 ounce) links hot Italian sausage, casings removed
  • 0.25 cup chopped red onion
  • 0.25 cup finely chopped red bell pepper
  • 2 cloves garlic, finely chopped
  • 1 cup ricotta cheese
  • 0.75 cup shredded mozzarella cheese, divided
  • 0.5 cup pesto
  • 0.25 cup grated Romano cheese
  • 1 teaspoon lime juice
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon lemon pepper
  • 2 small zucchinis, thinly sliced
  • 0.25 cup chopped walnuts
  • 1 tablespoon olive oil
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) while letting the pie crust thaw out on the counter.
  • Preheat a large skillet over medium-high heat and add the sausage. Sauté until juices are released, around 3 minutes. Then, add red onion, red bell pepper, and garlic, cooking and stirring until the sausage is browned and crumbly, approximately 5 minutes. Finally, drain and discard the grease.
  • In a small bowl, mix together ricotta cheese, 1/2 cup mozzarella cheese, pesto, Romano cheese, lime juice, Italian seasoning, garlic powder, onion powder, salt, and lemon pepper. Spread this mixture over the pie crust, then top with the sausage mixture, zucchini, walnuts, and the rest of the mozzarella cheese.
  • Bake in the oven until the crust is golden brown, approximately 30 minutes.

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