| 1 unbaked 9 inch pie shell |
| ½ pound lean ground beef |
| ¼ pound mild ground italian-style turkey sausage |
| ¾ cup chopped red bell pepper |
| ½ cup sliced mushrooms |
| 1 clove garlic, minced |
| 1 cup water |
| ½ cup tomato paste |
| 1½ teaspoon dried Italian seasoning, crushed |
| ½ teaspoon salt |
| 1 (10-ounce) package frozen chopped spinach, thawed and well-drained |
| 2/3 cup light ricotta cheese |
| ¾ cup (4 ounces) shredded mozzarella cheese, divided |
| 1 cup chopped tomato |
| fresh oregano sprigs for garnish |
Line pie shell with a double thickness of foil. Bake at 450° for 8 minutes. Remove foil. Bake 4 to 5 minutes longer or until set and dry set aside.
In a medium skillet, cook beef, sausage, pepper, mushrooms, and garlic until meat is brown and vegetables are tender drain off fat. Stir in water, tomato paste, Italian seasoning, and salt. Heat to boiling reduce heat and simmer, covered, for 10 minutes.
Meanwhile, in a medium bowl, stir together spinach, ricotta cheese, and ¼ cup of the mozzarella cheese. Spoon the spinach filling into baked pastry shell. Top with meat mixture. Cover edge of pastry with foil to prevent over-browning. Bake at 350° for 45 minutes. Remove foil. Top with tomato and remaining ½ cup mozzarella cheese. Bake 2 minute more or until heated through and cheese is just melted. Let stand 10 minutes before serving. Garnish with fresh oregano.
