I went on a mission the other day trying to find something different to make. I felt like I was about to enter a funk because nothing was sounding appealing to make. I poked through my saved recipe links and bounced around through various online recipe sources but nothing was jumping out at me. I hoped to find inspiration somewhere. I knew it would come eventually. I kept my fingers crossed that inspiration would come sooner than later.

Finally I grabbed my binder full of recipes. Some I’ve written, others printed from various places online and torn out from many magazines. The magazine recipes are what is leftover from a massive magazine clean out day. If something seemed at all interesting to try at some later date, I saved it… otherwise it got tossed in the recycle bin. I love flipping through magazines but they take up a lot of space. Thankfully many I’ve saved have been big hits, either personally or for others. This particular time it was a sausage pie recipe that caught my eye. I’ve talked before about how occasionally I’ll make something special for my husband to bring to work for lunches. The page was just jumping out at me saying ‘make me for lunch’…well… okay.

It was a hit! It smelled good and was really easy to make. Okay, the bread part kind of annoyed me but only to start, then it got better. I hate hate hate sticky dough but I was just following directions… which is what brought me to the sticky dough situation. Anyway, the flavors work so well together – or so I’m told since it wasn’t made for me! Veggies, cheese, spices and meat. In each bite you got a nice array of wonderful flavors and then randomly you’d get a bite of sausage. A ‘nice surprise’. The only downfall I’m told is the lack of meat. I decided to stick pretty close to the original recipe so I didn’t change the amount of meat but even while cooking it I couldn’t help but be tempted to add in another link of sausage. That one extra link may have made all the difference. Overall though it got a big thumbs up and I’m sure I’ll be asked to make this again.

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Italian Sausage Pie

Prep Time: 40 minutes
Cook Time: 45 minutes
Rest Time: 10 minutes
Yield: 6 plus


  • 1 1/2 lbs Italian sausage
  • 1 C red bell pepper, chopped
  • 1/2 C yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 - 1/2 tsp dried oregano
  • 16 oz hot roll mix
  • 5 large eggs
  • 3 C mozzarella, freshly shredded
  • 1 C ricotta cheese
  • 5 oz fresh spinach, coursely chopped
  • 8 oz canned sliced mushrooms


  • 1 large egg
  • 1 Tbsp water
  • 1 Tbsp Parmesan cheese


  • If using link sausage, remove sausage from casings and crumble. Use anywhere from 1 1/2lbs (as directed) up to 2lbs. Prepare veggies and garlic. Add sausage to a large skillet over medium heat. When meat is partially heated through, add red pepper, onion, garlic and seasonings to skillet. Toss and stir. Cook until meat is browned and veggies are tender. Drain of fat and transfer to a small bowl.
  • Prepare hot roll mix according to package directions... just be warned it will be sticky when you transfer it. The dough needs more flour than the package states but it will work. Patience and lots of flour. It will come together. Knead until smooth, then transfer to a greased bowl and cover. Let sit for 5-10 minutes.
  • Preheat oven to 350°F. In a large bowl, beat 5 eggs. Add in 1 cup of mozzarella, ricotta and chopped spinach. Stir. Add sausage mixture and mushrooms to bowl. Toss and stir well.
  • Flour your work area, then roll 3/4 of the dough into a large circle. It doesn't have to be perfect but big enough to fit the bottom of a springform pan and it's sides. Transfer dough to a greased springform pan - pressing gently into the bottom and up the sides. Hang any extra dough over the sides for now.
  • Sprinkle 1/2 cup mozzarella onto bottom crust. Pour sausage mixture into pan. Spread out remainder of mozzarella over sausage mix.
  • Roll remaining dough into a small-ish circle, just big enough to top off the filling. Place on top of the cheese. Fold over side dough and pinch with top dough to seal.
  • In a small bowl, beat 1 egg with water and grated Parmesan. Brush egg mixture over all exposed dough. Let sit for 5 minutes, then sprinkle with extra Parmesan.
  • Transfer springform pan to a large baking sheet. Bake uncovered for 45 minutes. Let cool slightly (5-10 minutes) before removing springform pan side.
  • Cool an additional 5-10 minutes before slicing into. A bit of warning, juices will escape so please do not cut over anything you don't want to get dirty... a counter or rimmed baking sheet would be best.


Recipe will serve roughly 6-8.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Main Course
Cuisine: American