|
1 |
Unbaked 9” pie shell |
|
½ lb |
Lean ground beef |
|
½ lb |
Ground Turkey |
|
¾ cup |
Chopped red peppers |
|
½ cup |
Chopped onions |
|
1 clove |
Garlic, minced |
|
1 cup |
Water |
|
½ tsp |
Basil |
|
½ tsp |
Oregano |
|
1 6oz can |
Tomato paste |
|
½ tsp |
Salt |
|
1 16oz can |
Frozen, chopped spinach (thawed and drained) |
|
2/3 cup |
Light ricotta cheese |
|
¾ cup |
Shredded mozzarella cheese |
|
1 can |
Tomatoes |
1. Line pastry shell with a double thickness of foil. Bake at 450° for 8 minutes. Remove foil and bake 4 to 5 minutes more.
2. In a small skillet, cook turkey and beef.
3. Add onions, pepper, and garlic. Stir in water, tomato paste, basil, oregano, and salt. Heat to a boil, and then reduce heat. Cover and simmer for 10 minutes.
4. In a medium bowl stir together spinach, ricotta cheese, and ¼ cup of the mozzarella cheese.
5. Spoon the spinach filling into the pie shell. Top with meat.
6. Cover the edge of the pastry shell, with foil, to prevent burning. Bake at 350° for 45 minutes.
7. Top with remaining mozzarella and bake for another 2 minutes