Pesto Ricotta Pie

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READY IN: 35mins
Recipe by dicentra

This is from my 365 ways to cook vegetarian cookbook. I’m always looking for new veg recipes that Mr. Meat-and-Potatoes will eat. He’d eat this! This would work for OAMC too.

Ingredients Nutrition


  1. Preheat oven to 400. In a medium bowl, beat eggs until blended.
  2. Add pesto, ricotta, sun-dried tomatoes, and half-and-half and blend well.
  3. Pour into pie shell.
  4. Bake 20-25 minutes, until pie is set. Let cool 10 minutes before cutting.

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