Best 2 Italian Sausage Ricotta Pesto Pie Recipes

Indulge in a culinary delight with Italian Sausage, Ricotta, Pesto Pie, a symphony of flavors that will tantalize your taste buds. This delectable dish combines savory Italian sausage, smooth ricotta cheese, aromatic pesto, and a crispy crust to create a masterpiece. Perfect for a hearty meal with friends and family, this pie boasts a rich and flavorful filling encased in a golden-brown crust. Explore variations of this classic recipe, including a vegetarian option featuring roasted vegetables and a gluten-free version with an almond flour crust. Each recipe offers step-by-step instructions, making it easy for home cooks to recreate this Italian-inspired dish. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

ITALIAN SAUSAGE RICOTTA PESTO PIE

Italian Sausage Ricotta Pesto Pie image

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

Ingredients

1 (15 ounce) package frozen pie crust
3 (3.5 ounce) links hot Italian sausage, casings removed
¼ cup chopped red onion
¼ cup finely chopped red bell pepper
2 cloves garlic, finely chopped
1 cup ricotta cheese
¾ cup shredded mozzarella cheese, divided
½ cup pesto
¼ cup grated Romano cheese
1 teaspoon lime juice
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon lemon pepper
2 small zucchinis, thinly sliced
¼ cup chopped walnuts
1 tablespoon olive oil

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

RICOTTA-PESTO PASTA WITH SAUSAGE AND KALE

Ricotta-Pesto Pasta with Sausage and Kale image

Ricotta-pesto pasta with sausage and kale.

Provided by Carly

Categories Pesto Pasta

Time 1h15m

Yield 10

Number Of Ingredients 13

Ingredients

cooking spray
1 (16 ounce) package rigatoni pasta
1 pound bulk Italian sausage
1 medium onion, diced
6 large cloves garlic, minced
1 bunch kale, stems removed and leaves coarsely chopped
¼ teaspoon freshly grated nutmeg
¼ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste
½ cup dry white wine
1 (16 ounce) container ricotta cheese
1 (6 ounce) jar pesto, or more to taste
1 (8 ounce) package shredded mozzarella, divided

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, for about 9 minutes (pasta will not be fully cooked.) Drain, reserving 1/2 cup cooking water. Set aside.
While pasta is cooking, place sausage in a large skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Remove sausage to a paper towel-lined plate and leave grease in the pan.
Add oil to the skillet and saute for 5 minutes. Add garlic and cook for 1 minutes. Add kale, nutmeg, pepper flakes, salt, and pepper. Deglaze the pan with white wine and cook until kale is soft, 5 to 10 more minutes.
Return sausage back to the pan. Add ricotta, pesto, and 6 ounces mozzarella cheese. Add reserved pasta and cooking water. Taste and season with salt and pepper if needed. Pour into the prepared casserole dish and sprinkle remaining mozzarella over top. Cover with foil.
Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 45 g, Cholesterol 52.1 mg, Fat 25.4 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 10 g, Sodium 735.8 mg, Sugar 2.8 g

Tips:

Use high-quality ingredients. This will make a big difference in the flavor of your pie.
Don't overcook the sausage. It should be cooked through, but not dry.
Let the pie cool slightly before slicing. This will help the flavors to meld.
Serve the pie with a side of marinara sauce or pesto.

Conclusion:

This Italian Sausage Ricotta Pesto Pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover sausage. The combination of flavors in this pie is amazing, and the crispy crust is the perfect finishing touch. If you are looking for a new and exciting recipe to try, give this pie a try. You won't be disappointed.