Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  sun-dried tomato halves; softened -- drained
  1                cup  ricotta cheese
     1/2           cup  parmesan; grated
  2                     Eggs
  2                 9"  frozen pie shells
  1                cup  spaghetti sauce
  6             ounces  mozzarella cheese; sliced thin
  1              small  green pepper; sliced very thin
  1        2 1/4 ounce  sliced ripe olives; drained

Preparation:

Preheat oven to 400~. In small bowl, combine ricotta, Parmesan and eggs; set aside. While still frozen, remove 1 pie shell from tin. Lay out flat on baking sheet; cover with plastic wrap and refrigerate. Into remaining crust, spoon half the ricotta mixture. Layer with half the remaining ingredients; repeat. Top with reserved crust, crimping edges to seal. Cut a few slits in top crust. Bake 40 to 45 minutes, or until crust is golden. Cool at least 15 minutes. Serve warm or at room temperature.

Nutritional Information:

138 Calories (kcal); 9g Total Fat; (56% calories from fat); 7g Protein; 8g Carbohydrate; 83mg Cholesterol; 259mg Sodium