Italian Sausage Ricotta Pesto Pie


1 frozen pie crust, ready to fill type
3 links hot Italian sausage, casing removed
¼ cup red onions, chopped
¼ cup red bell pepper, finely chopped
2 garlic cloves, finely chopped
1 cup fresh ricotta cheese
½ cup pesto
¾ cup mozzarella cheese, shredded and divided
¼ cup Romano cheese, shredded
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon lemon pepper
1 teaspoon fresh lime juice
2 small zucchini, thinly sliced
¼ cup chopped walnuts
1 tablespoon olive oil


Preheat oven to 400°F. Take out the frozen pie crust and set aside.
Heat a large skillet over medium-high heat, cook, stir and break up the sausage for 3 minutes. Add in the red onion, red bell pepper and garlic, then continue cooking until sausage is browned and crumbly, about 5 minutes more. Drain grease and set aside.
In a small bowl, combine the ricotta, pesto, ½ cup mozzarella (save the rest for sprinkling over the top), Romano, Italian seasoning, garlic powder, onion powder, salt, lemon pepper and lime juice.
Spread the ricotta mixture over the pie crust. Sprinkle on the sausage mixture. Arrange the zucchini and walnuts over the top and brush with the olive oil. Sprinkle with remaining mozzarella.
Bake in oven until crust is browned, about 30 minutes.


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 sautéed veggies!


6 servings


Monday, April 24, 2017 - 12:57pm


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