ITALIAN SAUSAGE RICOTTA PESTO PIE
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
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
PESTO RICOTTA PIE
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
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
PASTA WITH RICOTTA PESTO
I thought this would be interesting for a fast no-meat supper or side dish. Recipe source: Bon Appetit (February 1986)
Provided by ellie_
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
- Add ricotta cheese and process using on/off turns until blended.
- Pour pasta in serving dish and pour pesto over and then top with tomatoes.
- Sprinkle with grated cheese.
- Serve with grated cheese.
Nutrition Facts : Calories 682.2, Fat 26.8, SaturatedFat 8.3, Cholesterol 127.1, Sodium 82.2, Carbohydrate 86.9, Fiber 5.1, Sugar 4.3, Protein 24.1
PESTO LASAGNA PIE
Make and share this Pesto Lasagna Pie recipe from Food.com.
Provided by Redsie
Categories < 4 Hours
Time 1h35m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Cook lasagna noodles according to package directions. Drain lasagna noodles; rinse with cold water and drain well. Lay lasagna noodles in a single layer on a sheet of foil.
- In a medium bowl, combine egg, ricotta cheese, 1 cup of the mozzarella, 1/4 teaspoon salt and 1/4 teaspoon black pepper; set aside.
- To assemble pie, lightly coat a 9-inch sprinform pan with nonstick cooking spray. Arrange four of the lasagna noodles in the bottom of the pan, trimming and overlapping as necessary to cover bottom of pan with one layer of noodles. Top with spinach. Spoon half of the ricotta cheese mixture over spinach, spreading evenly. Spoon one-third of the pesto over ricotta layer, spreading evenly. Top with another layer of lasagna noodles, trimming to fit. Top with mushrooms. Spread remaining ricotta cheese mixture over mushrooms. Spread half of the remaining pesto over ricotta layer. Top with another layer of lasagna noodles and remaining pesto. Top with tomatoes.
- Place sprinform pan in a foil-lined shallow baking pan. Bake, covered, for 45 minutes. Uncover and sprinkle with remaining 1 cup of cheese. Bake, uncovered, for about 15 minutes more or until cheese is melted and lasagna is heated through. Cover and let stand on a wire rack for 20 minutes before serving. Carefully remove side of springform pan.
Nutrition Facts : Calories 185, Fat 9.6, SaturatedFat 5.7, Cholesterol 61.1, Sodium 472.6, Carbohydrate 10.5, Fiber 1.7, Sugar 4.5, Protein 15.1
GREEK PESTO RICOTTA PIZZA
This hearty pizza is an excellent vegetarian main dish for all palates. No one will believe how easy it is to create this gourmet tasting dish.
Provided by Southern Bette
Categories Vegetable
Time 27m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Spread the pesto all over the crust of the pizza. Use extra pesto if desired.
- Drop the ricotta cheese in dollops all over the pizza.
- Sprinkle the mozzarella on top of the ricotta.
- Add the artichokes, sundried tomatoes, and mushrooms.
- Sprinkle the parmesan and walnuts on top.
- Finish with cracked black pepper.
- Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled.
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