CHEESY ITALIAN RICOTTA & BEEF PIE
We love that this easy dinner recipe had so much flavor. It reminded us of an upside down pizza. The cheese layer seriously adds so much cheesiness to the recipe. Crescent dough, brushed with garlic butter and fresh Parmesan cheese, is an excellent topping. We were a little concerned when we opened the oven that we overcooked...
Provided by Michaela Boers
Categories Savory Pies
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375.
- 2. In a large skillet, add ground beef, chopped onion and 1 clove of garlic, finely chopped. Brown ground beef on medium heat. Drain grease. Return browned ground beef to large skillet.
- 3. Add jar of spaghetti sauce, stir well.
- 4. Simmer on low for 2-3 minutes.
- 5. Grease a 13x9 pan, add ground beef and spaghetti sauce mixture to bottom of pan. Spread evenly.
- 6. In a separate bowl, combine ricotta cheese, shredded mozzarella, and grated Parmesan. Mix well.
- 7. Spread evenly on top of ground beef mixture.
- 8. Sprinkle cheddar cheese on top.
- 9. Align evenly 1.5 - 2 cans of crescent rolls (depending on your preference) on top of cheese mixture. Crescent triangles will rise evenly to create a crust on top while baking.
- 10. In a small saucepan, melt butter and garlic. Saute on medium heat for 3-4 minutes.
- 11. Brush butter and garlic mixture on top of crescent rolls.
- 12. Sprinkle with 1/2 cup of freshly grated Parmesan cheese.
- 13. Bake uncovered in oven for 35 minutes at 375 degrees, until crust is golden brown.
- 14. Let stand for 10 minutes to cool. Serve and enjoy!
RICOTTA PIE
This pie is delicious and sooo easy. Addictive too! I've found that to fill a 9" pie shell, I need to make another 1/2 recipe in order to fill the shell. Sometimes you will have a little left over, so either you can fill a few custard cups or make little pies!
Provided by rachel ross
Categories Pies
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Beat ricotta cheese until smooth.
- 2. Add sugar, eggs, vanilla and cream. Mix well until combined.
- 3. Pour mixture into the unbaked pie crust.
- 4. Bake in a 350 degree oven for 1 hour or until top is golden brown.
PINK RICOTTA SKILLET PIE
This experiment grew out of a neighbor's gift of excess ricotta from cooking for our block party. The tomato and extra spice adds a nice kick to the custard. I'd also like to play with the spice mixture when I make this again. I think you could eliminate the heat and add a bunch of dried or fresh herbs. This could also be made in a pie or quiche crust, but I like the simplicity and ease of cleanup of baking in the skillet. This is also a good recipe to double - bake one in the skillet and put the other filling in a pie shell and freeze.
Provided by Tannic
Categories Savory Pies
Time 55m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350.
- In a large cast iron skillet on medium heat, cook the onions, garlic and salt until they begin to caramelize. Meanwhile, mix the mozzarella, half the Parmesan, the ricotta and the eggs in a mixing bowl.
- To the skillet, add the spinach, sun dried tomatoes, the tomato paste and the spices. Cook until the liquid from the spinach is dried out.
- Add the spinach mixture to the cheese mixture and combine well. Put it back into the skillet, smooth the top and top with the remaining Parmesan.
- Bake for around 40 minutes. The top should be crispy and golden brown.
- Allow 10 minutes rest before cutting and serving.
Nutrition Facts : Calories 657.3, Fat 46.6, SaturatedFat 23.7, Cholesterol 335.5, Sodium 1179.2, Carbohydrate 17.6, Fiber 4, Sugar 6, Protein 44.3
TORTA RUSTICA WITH RICOTTA AND SPINACH
Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)
Provided by Melissa Clark
Categories pies and tarts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
- Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
- When ready to bake, heat oven to 375 degrees.
- Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
- In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
- In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
- On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
- Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.
TORTILLA PIE
My husband and I enjoy this southwestern take on lasagna because it's not as dense or heavy as traditional layered dishes made with pasta. Our two daughters enjoy the mild flavor. -Lisa King, Caledonia, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 4-6 minutes. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a small bowl, mix ricotta cheese, mozzarella cheese and 2 tablespoons cilantro., Place 1 tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half the meat sauce, 1 tortilla, ricotta mixture, another tortilla and remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. , Bake, covered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 356 calories, Fat 14g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
RICOTTA SPINACH PIE
An easy Ricotta Spinach Pie recipe. Good as the centerpiece of a meatless meal.
Provided by Dawn Murray
Categories Cheese Egg Bake Vegetarian Kid-Friendly Spinach Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Unfold pie crust. Press out fold lines; if crust cracks, wet fingers and push edges together to seal. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass or ceramic pie dish. Fold edge under and crimp decoratively.
- Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
- Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
- Spoon cheese mixture into pie crust. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.
FETA & RICOTTA SKILLET PIE
Make and share this Feta & Ricotta Skillet Pie recipe from Food.com.
Provided by joleneketzenberger
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Mix ¾ of the feta with the ricotta in a medium bowl until mostly smooth, leaving some chunks of feta. Beat the eggs into the cheese, then add the flour and milk. Season with ½ teaspoon salt, pepper and the dill.
- Butter a 10-inch cast-iron skillet or earthenware baking dish. Pour in the batter and crumble remaining cheese on top. Bake until golden, 35 to 40 minutes. Cut into wedges and serve.
Nutrition Facts : Calories 369.6, Fat 26.4, SaturatedFat 16.5, Cholesterol 234.6, Sodium 760.2, Carbohydrate 10.3, Fiber 0.1, Sugar 2.8, Protein 22.4
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