Ingredients:
1 lb. lean ground beef
1 tbsp. butter
1/8 tsp. pepper
1/4 tsp. garlic salt
1/2 tsp. salt
12 oz. tomato sauce

15-oz. container of Ricotta cheese
3 cups shredded Mozarella cheese
1/2 cup grated Parmesan cheese

2 frozen pie crust shells, one intact to be used as the bottom crust, one trimmed to be used as the top crust.

How to make this recipe:
Brown beef in butter; drain well and return to skillet. Add pepper, garlic salt, salt, and tomato sauce to meat. Simmer for five minutes, then transfer to large mixing bowl.

In a separate bowl, beat the eggs. Add in the three cheeses
and mix well. Pour cheese mixture into large mixing bowl and stir well to combine with meat mixture.

Pour into bottom crust, and cover with top crust. Bake at
350 degrees for 30 minutes or until heated through and top
crust is nicely browned. Tossed salad goes well as an appetizer, followed by fruit cocktail for dessert.

Notes: Note: I wouldn't recommend leaving off the top crust. It provides the right amount of balance... I learned the hard way when I made this one night in a pinch with only one pie shell.

Prep time: 20 minutes plus baking time

Serves 4

Recipe from: Mary S.