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1 prepared deep-dish pie crust
15 oz. ricotta cheese
3 eggs
1 tsp. dried oregano
1 tsp. dried basil
1/3 c. grated Parmesan cheese
2 med. tomatoes, sliced
1/4 c. grated mozarella
Directions:
Preheat oven to 425°. Line pie crust with foil, bake 15 min. Remove foil, bake 10 min. Combine ricotta, eggs, oregano, basil, Parmesan. Fill pie crust with ricotta mixture. Layer tomatoes on top, sprinkle with mozarella. Bake 1 hr. 6 servings.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday February 23rd, 2005
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