Sicilian Meat and Ricotta Topped Pies - Shelly

By LadyJ1114

Ingredients

• 1/2 lb. Ground Beef (or Turkey or Pork)
• 1 Yellow Onion, diced
• 2-3 Green Onions, diced
• 8-10 Crimini Mushroom, chopped fine
• 2 Tablespoons Tomato Paste
• 1/4 cup Frozen Peas
• 1 teaspoon Oregano
• dash of Salt
• a few twists of Black Pepper
• Savory Ricotta Topping
• 1/2 cup Cottage Cheese (small curd, 2%)
• 1/2 cup Ricotta Cheese
• 1 Egg
• 2 Tablespoons Parmesan Cheese
• 1 Tablespoon Chives
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Italian Seasoning
• dash of Salt
• a few twists of Black Pepper

Preparation

Step 1

Saute beef, drain any excess fats, set aside. Saute onions and mushrooms till golden. Add all remaining base ingredients except peas. Mix and saute a few minutes till tomato paste is evenly distributed. Blend in peas.

Divide mixture equally in 6 ramekins till 3/4 full. You can make it in a Pyrex casserole dish.

In a mini food processor, blend topping ingredients till combined. Top each ramekin with the ricotta mixture. Sprinkle with a little more Parmesan. Bake at 350 for 30 minutes, I like a little brown top so I put it under the broiler for a minute or 2 (watch them.)