Italian Beef and Spinach Pie

This one comes from my Better Homes and Gardens Treasured Recipes cookbook.  Every recipe in the book is a winner.  

1 10 oz. package frozen chopped spinach, thawed

1 unbaked 9 inch pastry shell

1/2 pound lean ground beef

1/4 pound mild bulk Italian turkey sausage

3/4 cup chopped red and/or yellow sweet pepper

1/2 cup sliced mushrooms

1 clove garlic, minced

1 cup water

1/2 cup tomato paste

1 1/2 teaspoons dried Italian seasoning

1/2 teaspoon salt

2/3 cup light ricotta cheese

3/4 cup shredded mozzarella cheese

1 cup chopped tomato

Drain the thawed spinach well pressing out excess liquid; set aside.  Line pastry shell with a double thickness of foil.  Bake in a 450 oven for 8 minutes.  Remove foil.  Bake for 4 to 5 minutes more or until set and dry; remove from oven.  Reduce oven temperature to 350.

In a large skillet, cook the beef, sausage, sweet pepper, mushrooms, and garlic until meat is no longer pink and vegetables are tender.  Drain off fat.  Stir in the water, tomato paste, Italian seasoning, and salt.  Bring to a boil, reduce heat.  Cover and simmer for 10 minutes.

Meanwhile, in a medium bowl, stir together the spinach, ricotta, and 1/4 cup of the mozzarella.  Spoon the spinach mixture into baked pastry shell.  Top with the meat mixture.  To prevent overbrowning, cover the edge of pastry shell with foil.  Bake at 350 for 45 minutes.  Remove foil.  Top pie with tomato and remaining mozzarella.  Bake for 2 minutes of until heated through and cheese is melted.  Let stand for 10 minutes.

Makes 8 servings.