Italian Sausage Ricotta Pesto Pie Recipe

Italian sausage: A flavorful sausage that adds a savory and spicy element to the pie.

Ricotta cheese: A creamy cheese that provides a rich texture and mild flavor.

Pesto: A sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil, adding a fresh and herby taste.

Pie crust: The base of the pie, which can be store-bought or homemade, providing a flaky and buttery texture.

Mozzarella cheese: A shredded cheese that melts beautifully, creating a gooey and delicious topping.

Egg: Used to brush the edges of the pie crust, giving it a golden brown finish.

When cooking the Italian sausage, make sure to break it up into small pieces as it browns in the skillet. This ensures that the sausage is evenly distributed throughout the pie and allows the flavors to meld together more harmoniously. Additionally, using a store-bought pie crust can save time, but if you have the time, making a homemade pie crust can add an extra layer of flavor and texture to the dish. When brushing the edges of the pie crust with the beaten egg, be thorough to achieve a beautifully golden and glossy finish.

• italian sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned with Italian herbs to mimic the flavor of Italian sausage.

• italian sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage that has similar spices to Italian sausage.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended to achieve the smooth consistency of ricotta.

• ricotta cheese - Substitute with silken tofu: Silken tofu is a good dairy-free alternative that can be blended to mimic the texture of ricotta.

• pesto - Substitute with basil puree: Basil puree can provide a similar flavor profile, though you may need to add garlic, nuts, and cheese to fully replicate pesto.

• pesto - Substitute with spinach and walnut pesto: Spinach and walnut pesto offers a different but complementary flavor and can be used if traditional pesto is unavailable.

• pie crust - Substitute with phyllo dough: Phyllo dough can be layered to create a flaky crust, offering a different texture but still serving as a good base for the pie.

• pie crust - Substitute with cauliflower crust: For a low-carb option, a cauliflower crust can be used, providing a different texture but still holding the pie together.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone has a similar melting quality and flavor profile, making it a good substitute for mozzarella.

• shredded mozzarella cheese - Substitute with vegan mozzarella: For a dairy-free option, vegan mozzarella can be used, offering a similar texture and meltability.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to a beaten egg.

• beaten egg - Substitute with applesauce: Use ¼ cup of applesauce as a binding agent in place of a beaten egg, which also adds a slight sweetness.

• Allow the Italian Sausage Ricotta Pesto Pie to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the pie tightly with plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh and prevent any odors from the fridge from seeping in.
• Place the wrapped pie in an airtight container or a resealable plastic bag. This adds an extra layer of protection.
• Store the pie in the refrigerator for up to 3-4 days. The ricotta cheese and mozzarella cheese will stay fresh within this timeframe.
• For longer storage, freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. Label it with the date to keep track.
• When ready to eat, thaw the pie in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the pie in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover the edges with foil if they start to brown too quickly.
• For individual slices, wrap each slice in plastic wrap and then in aluminum foil. Store them in a resealable plastic bag and freeze. This allows you to reheat only what you need.
• To reheat individual slices, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes.
• Avoid microwaving the pie as it can make the crust soggy and the cheese rubbery. The oven method ensures a crispy crust and evenly heated filling.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Italian Sausage Ricotta Pesto Pie on a baking sheet.
  3. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the cheese is bubbly and the pie is heated through.
  5. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method:

  1. Place a slice of the pie on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before enjoying, as the cheese can get very hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place a slice of the pie in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn.
  4. The cheese should be melted and the pie heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a slice of the pie in the air fryer basket.
  3. Heat for 3-5 minutes, or until the cheese is bubbly and the crust is crispy.
  4. Check frequently to avoid overcooking.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place a slice of the pie on the toaster oven tray.
  3. Heat for about 10-15 minutes, or until the cheese is melted and the pie is warmed through.
  4. For a crispier crust, you can use the broil setting for the last 2 minutes.

• Oven: Used to preheat to 375°F (190°C) and bake the pie until the crust is golden brown and the cheese is bubbly.

• Skillet: Used to cook the Italian sausage over medium heat until browned.

• Mixing bowl: Used to combine the cooked sausage, ricotta cheese, and pesto.

• Pie dish: Used to hold the pie crust and the sausage mixture.

• Spatula: Used to spread the sausage mixture evenly over the pie crust.

• Cheese grater: Used to shred the mozzarella cheese if not pre-shredded.

• Pastry brush: Used to brush the edges of the pie crust with the beaten egg.

• Knife: Used to slice the pie after it has cooled for a few minutes.

• Cutting board: Used as a surface for slicing the pie.

• Measuring cups: Used to measure out the ricotta cheese, pesto, and shredded mozzarella cheese.

Use pre-cooked sausage: Save time by using pre-cooked Italian sausage. Just heat it up and mix with other ingredients.

Pre-made pie crust: Opt for a store-bought pie crust to eliminate the time-consuming task of making one from scratch.

Ready-made pesto: Use store-bought pesto to cut down on preparation time.

Shredded cheese: Buy pre-shredded mozzarella to avoid the extra step of shredding cheese yourself.

Batch cooking: Cook extra sausage and freeze it for future recipes, saving you time on cooking next time.