Pesto Ricotta Pie Recipe

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Pesto Ricotta Pie
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Ingredients:

Directions:

  1. Preheat oven to 400. In a medium bowl, beat eggs until blended.
  2. Add pesto, ricotta, sun-dried tomatoes, and half-and-half and blend well.
  3. Pour into pie shell.
  4. Bake 20-25 minutes, until pie is set. Let cool 10 minutes before cutting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 487.17 Kcal (2040 kJ)
Calories from fat 329.3 Kcal
% Daily Value*
Total Fat 36.59g 56%
Cholesterol 233.95mg 78%
Sodium 480.04mg 20%
Potassium 233.52mg 5%
Total Carbs 24.19g 8%
Sugars 0.52g 2%
Dietary Fiber 1.95g 8%
Protein 16.83g 34%
Vitamin C 1.8mg 3%
Iron 2.6mg 15%
Calcium 225mg 23%
Amount Per 100 g
Calories 279.32 Kcal (1169 kJ)
Calories from fat 188.81 Kcal
% Daily Value*
Total Fat 20.98g 56%
Cholesterol 134.14mg 78%
Sodium 275.24mg 20%
Potassium 133.89mg 5%
Total Carbs 13.87g 8%
Sugars 0.3g 2%
Dietary Fiber 1.12g 8%
Protein 9.65g 34%
Vitamin C 1mg 3%
Iron 1.5mg 15%
Calcium 129mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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