Vermicelli Pie

• 1 (12 oz.) pkg. vermicelli
• 2 Tbsp. butter or margarine
• 1/3 c. grated Parmesan cheese
• 2 eggs, well beaten
• 1 lb. ground chuck
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1 (8 oz.) can stewed tomatoes (undrained)
• 1 (6 oz.) can tomato paste
• 3/4 tsp. dried whole oregano
• 1/2 tsp. garlic salt
• 1 c. Ricotta no cholesterol, nonfat cheese
• 1/2 c. shredded part skimmed low-fat Mozzarella cheese
• 8 to 12 pepperoni slices

1. Cook vermicelli according to package directions; drain.
2. Stir butter and Parmesan cheese into hot vermicelli.
3. Add eggs, stirring well.
4. Spoon into greased 10-inch pie plate.
5. Use a spoon to shape noodles into a pie shell.
6. Bake at 350u0b0, uncovered, for 9 minutes or until set.
7. Combine beef, onion and green pepper in a large skillet.
8. Cook over medium heat until meat is browned, stirring to crumble; drain well.
9. Stir in tomatoes, tomato paste and seasonings.
10. Cover and cook 10 minutes, stirring occasionally.
11. Spread Ricotta cheese evenly over pie shell.
12. Top with meat sauce.
13. Cover with foil and bake at 350u0b0 for 15 minutes; sprinkle with Mozzarella and top with pepperoni.
14. Bake, uncovered, about 5 minutes.
15. Let stand 10 minutes before serving.

vermicelli, butter, parmesan cheese, eggs, ground chuck, onion, green pepper, tomatoes, tomato paste, oregano, garlic salt, ricotta no, mozzarella cheese, pepperoni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725997 (may not work)