Preparation time: 35 minutes. Baking time: 35 minutes. Oven temperature: 425 degrees. Serves: 8. (One 10 inch pie.)

1 pkg. (11 oz.) pie crust mix
1/3 c. Parmesan cheese
4 eggs, beaten
2 c. ricotta cheese
2 tbsp. Italian seasoning
1/2 tsp. garlic salt
1/8 tsp. pepper
1 can (8 oz.) tomato sauce
1 c. cooked & crumbled Italian sausage
1 1/2 c. shredded Mozzarella cheese

1. Combine pie crust mix and Parmesan cheese. Prepare pie crust according to package directions for double crust pie.

2. Roll out 2/3 of dough on lightly floured surface to fit a 10-inch pie plate. Flute edge. Set remaining dough aside.

3. Set aside 2 tablespoons beaten egg. Combine remaining eggs with ricotta cheese, Italian seasoning, garlic salt and pepper.

4. Pour into prepared pie shell. Spoon tomato sauce over mixture. Sprinkle with sausage, then cheese.

5. Roll out remaining pastry to 9-inch circle. Cut into 8 wedges. Transfer wedges to top of pie. Brush pastry with reserved egg.

6. Bake at 425 degrees for 35 minutes, covering lightly with foil if crust browns too quickly.

7. Let stand at least 10 minutes before serving.

HEALTH NOTE: To reduce sodium, use no-salt-added tomato sauce. To lower fat, cholesterol and calories, reduce amount of Italian sausage by 1/3 and reduce Mozzarella cheese to 1 cup.