Tuscan Pot Pie

Recipe by Ruth Tisdale
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put sausage into large dutch oven and heat on low till hot. About 5 to 8 minutes.
  • Add the zucchini, onions, and mushrooms. Stir.
  • Sprinkle all the dried spices over the mixture and let heat 2 minutes. Stir well and let heat till the mushrooms start wilting down. Stir occasionally so it doesn't burn. There is no need to add water or oil.
  • Rinse and drain the beans and add them.
  • Add the spaghetti sauce to the mixture and stir. It will be quite thick. Heat for a few minutes.
  • Remove from heat. Then add the cheese and stir. Pour into the pan that you have sprayed with non-stick cooking spray.
  • Make a decorative topping with the crescent rolls. Your choice. then place into a preheated 425°F oven and cook until the crescent rolls are browned and the pie mixture bubbly. In my oven that is usually about 20 minutes for this dish.
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