Ingredients
1 unbaked pastry shell (9 inches)1 pound bulk Italian sausage1 cup cream-style cottage cheese1 large egg1-1/2 cups warm mashed potatoes (without added milk and butter)1/4 cup sour cream1/2 teaspoon dried oregano1/2 to 3/4 teaspoon salt1/8 teaspoon pepper2 teaspoons butter, melted1 cup shredded cheddar cheeseCherry tomatoes, quarteredMinced fresh parsley, optional
Preparation
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 7 minutes. Remove from the oven and remove foil; set aside. Reduce heat to 350°.
In a large skillet, cook sausage until no longer pink; drain well on paper towels. Place cottage cheese and egg in a blender; cover and process until smooth. Transfer to a large bowl; stir in potatoes, sour cream, oregano, salt and pepper.
Place sausage in pastry shell; top with potato mixture. Drizzle with butter. Bake for 50-60 minutes or until a thermometer reads 160°. Sprinkle with cheese; let stand until melted. Garnish with tomatoes tossed with minced parsley if desired.
