Ingredients for - Italian Sausage Ricotta Pesto Pie

1. Frozen pie crust 1 (15 ounce) package
2. Hot Italian sausage, casings removed 3 (3.5 ounce) links
3. Chopped red onion ¼ cup
4. Finely chopped red bell pepper ¼ cup
5. Garlic, finely chopped 2 cloves
6. Ricotta cheese 1 cup
7. Shredded mozzarella cheese, divided ¾ cup
8. Pesto ½ cup
9. Grated Romano cheese ¼ cup
10. Lime juice 1 teaspoon
11. Italian seasoning 1 teaspoon
12. Garlic powder ½ teaspoon
13. Onion Powder ½ teaspoon
14. Salt ¼ teaspoon
15. Lemon pepper ¼ teaspoon
16. Zucchinis, thinly sliced 2 small
17. Chopped walnuts ¼ cup
18. Olive oil 1 tablespoon

How to cook deliciously - Italian Sausage Ricotta Pesto Pie

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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