Italian Sausage Ricotta Pesto Pie

An easy weeknight meal, this Italian twist on pie is filled with spicy sausage, ricotta cheese, and pesto, topped with zucchini and walnuts.

• Preparation Time: 15 mins
• Cooking Time: 38 mins
• Total Time: 53 mins
• Calories: 530 Calories

Ingredients

• 1 cup ricotta cheese
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 2 cloves garlic, finely chopped
• 1 teaspoon lime juice
• 1 (15 ounce) package frozen pie crust
• 3 (3.5 ounce) links hot Italian sausage, casings removed
• 2 small zucchinis, thinly sliced
• 0.25 cup chopped walnuts
• 0.25 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 cup grated Romano cheese
• 0.25 cup chopped red onion
• 0.25 cup finely chopped red bell pepper
• 0.75 cup shredded mozzarella cheese, divided
• 0.5 cup pesto
• 0.25 teaspoon lemon pepper

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Remove pie crust from the freezer.

Step 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.

Step 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.

Step 4

Bake in the preheated oven until crust is browned, about 30 minutes.