Four Cheese Pie (Ricotta, Gouda, Parmesan & Provolone)

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Four Cheese Pie (Ricotta, Gouda, Parmesan & Provolone)
Serves 4
Somewhat like a "Cheesecake", this unique Cheese Pie is not sweet but a savory slice of cheese heaven. Topped with a generous ladle of Salvaggio's Marinara sauce, it can be either a main (non-meat) course, or an elegant side.
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  1. 1 each 9” Frozen Pie Shell
  2. 1 cup Ricotta Cheese
  3. 1⁄4 cup Gouda Cheese
  4. 1⁄4 cup Parmesan Cheese
  5. 1⁄4 cup Provolone Cheese
  6. 1⁄3 cup Roma Tomato
  7. 2 Tbsp. Onion
  8. 1⁄2 tsp. Garlic
  9. 2 each Extra Large Eggs
  10. 1⁄4 tsp. Oregano, Dry
  11. - Salt & Pepper
  12. 2 cups Salvaggios Marinara Sauce
  13. 1⁄2 cup Pesto Creme
  1. Pre-heat oven to 350 F.
  2. Par-bake pie shell until blistered and lightly browned. Cool.
  3. In a mixing bowl, combine all cheeses, tomato, onion, garlic, eggs and oregano. Stir to mix and season with salt and pepper to taste.
  4. Pour mixture into pie shell.
  5. Place pie shell on a bake sheet with a lip of 1/2" or more.
  6. Lightly tent filled pie and place in oven. Add 1/2 to 1 cup of water to the pan to help create steam.
  7. After 20 minutes, remove tented foil and continue to bake approximately 15 minutes longer. Filling should be firm and medium brown on top.
  8. Remove pie from oven and allow to cool slightly.
  9. Serve with heated Salvaggio's Marinara Sauce and a dollop of Pesto Creme.
Nino Salvaggio