Found this recipe in the Pillsbury Best of the Bake-Off Cookbook. I used 1-1/2 Cups of Ricotta when I made it.
(15 oz) refrigerated pie crusts, softened as directed on box
cubed cooked ham
ricotta cheese or small curd cottage cheese
cubed provolone or swiss cheese
finely chopped fresh parsley
beaten egg, if desired
1Make Pie Crust as directed on box for two crust pie, using 9" pie plate. Move oven rack to lowest position. Heat oven to 375.
2In a large bowl, slightly beat 3 eggs. Stir in ham, ricotta, mozzarella, provolone, 3 tablespoons of parmesan cheese, parsley, oregano, and pepper. Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in crust in several places. Brush beaten egg over top. Sprinkle with remaining parmesan cheese.