Minutes Prep time: 15
Minutes Total time: 40
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 refrigerated Marie Callender's® Pie Crust, softened as directed on package
1 cup part-skim ricotta cheese
2 tablespoons water
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1/8 teaspoon ground black pepper
12 ounces bulk hot Italian pork sausage
1 cup chopped yellow onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 cup Hunt's® Tomato Sauce-No Salt Added
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 103 mg | 10% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 40 mg | 13% |
| Total Fat | 21 g | 32% |
| Iron | 1 mg | 6% |
| Calories | 365 kcal | 18% |
| Sodium | 683 mg | 28% |
| Protein | 13 g | 26% |
| Saturated Fat | 8 g | 42% |
| Sugars | 7 g | 1% |
| Vitamin C | 8 mg | 13% |
Preheat oven to 425°F. Spray 9-inch deep dish pie plate and large skillet with cooking spray. Unroll crust and place in pie plate. Combine ricotta, water, parsley and pepper in small bowl; set aside.
Heat skillet over medium-high heat. Add sausage and onion; cook 5 minutes or until sausage is crumbled and no longer pink, stirring occasionally. Drain. Stir in drained tomatoes and sauce. Pour mixture into crust. Spread ricotta mixture over center of meat mixture, leaving a 1-inch edge.
Bake 20 to 25 minutes or until crust is browned and filling is hot and bubbly.
Deep Dish Lasagna Pie
