Cheesy Italian Ricotta & Beef Pie

Michaela Boers


My family loves this. It's a great alternative to "pasta". Sometimes you just don't want the same ole pasta recipe!

pinch tips: How to Use a Meat Thermometer





30 Min


35 Min


2 lb
lean ground beef
1 medium
onion, chopped
1 clove
garlic, finely chopped
1 jar(s)
spaghetti sauce (i like hunts zesty & spicy)
1 c
ricotta cheese
2 c
mozzarella cheese, shredded
1 c
parmesan cheese, freshly grated
1/2 c
cheddar cheese, shredded
2 can(s)
refrigerated crescent rolls
3 Tbsp
1 clove
garlic, finely chopped
1/2 c
parmesan cheese, freshly grated

Directions Step-By-Step

Preheat oven to 375.
In a large skillet, add ground beef, chopped onion and 1 clove of garlic, finely chopped. Brown ground beef on medium heat. Drain grease. Return browned ground beef to large skillet. Add jar of spaghetti sauce, stir well, and simmer on low for 2-3 minutes.
Grease a 13x9 pan, add ground beef and spaghetti sauce mixture to bottom of pan, spread evenly.
In a separate bowl, combine ricotta cheese, shredded mozzarella and grated parmesean. Mix well. Spread evenly on top of ground beef mixture. Sprinkle cheddar cheese on top.
Align evenly 1.5 - 2 cans of crescent rolls (depending on your preference) on top of cheese mixture. Crescent triangles will rise evenly to create a crust on top while baking.
In a small saucepan, melt butter and garlic and saute on medium heat for 3-4 minutes. Brush butter and garlic mixture on top of crescent rolls, sprinkle with 1/2 cup of freshly grated parmesean cheese.
Bake uncovered in oven for 35 minutes at 375 degrees, until crust is golden brown. Let stand for 10 minutes to cool. Serve and enjoy!

About this Recipe

Course/Dish: Beef, Savory Pies
Regional Style: Italian