Italian sausage ricotta pesto pie is an easy and delicious Italian dinner thats a little bit exchange from the normal fare with layers of cheeses, sausage and sauteed veggies!
The ingredient of Italian Sausage Ricotta Pesto Pie
- 1 (15 ounce) package frozen pie crust
- 3 (3.5 ounce) associates hot Italian sausage, casings removed
- u00bc cup chopped red onion
- u00bc cup finely chopped red panic pepper
- 2 cloves garlic, finely chopped
- 1 cup ricotta cheese
- u00be cup shredded mozzarella cheese, not speaking
- u00bd cup pesto
- u00bc cup grated Romano cheese
- 1 teaspoon lime juice
- 1 teaspoon Italian seasoning
- u00bd teaspoon garlic powder
- u00bd teaspoon onion powder
- u00bc teaspoon salt
- u00bc teaspoon lemon pepper
- 2 small zucchinis, thinly sliced
- u00bc cup chopped walnuts
- 1 tablespoon olive oil
The instruction how to make Italian Sausage Ricotta Pesto Pie
- Preheat the oven to 400 degrees F (200 degrees C). separate pie crust from the freezer.
- Heat a large skillet beyond medium-high heat. Add sausage. Cook, breaking up the sausage, until juices are released, not quite 3 minutes. mount up red onion, red terrify pepper, and garlic; cook and toss around until sausage is browned and crumbly, just about 5 minutes more. Drain and discard grease.
- insert 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. evolve over the pie crust. Sprinkle the sausage mixture over the cheese mixture. Arrange zucchini and walnuts as regards top. Sprinkle afterward permanent mozzarella cheese.
- Bake in the preheated oven until crust is browned, about 30 minutes.
Nutritions of Italian Sausage Ricotta Pesto Pie
calories: 530.3 caloriescarbohydrateContent: 28.4 g
cholesterolContent: 42.8 mg
fatContent: 38.4 g
fiberContent: 3.1 g
proteinContent: 18.6 g
saturatedFatContent: 11.7 g
servingSize:
sodiumContent: 825.4 mg
sugarContent: 1.4 g
transFatContent:
unsaturatedFatContent:
