Wednesday, January 4, 2012

Speghetti Pie

It's the best of both worlds, Pizza and Pasta.


7oz uncooked vermicelli or spaghetti
1/3cup grated Parmesan cheese

1lb lean (at least 80%) ground beef
1/2cup chopped green bell pepper
1/4cup chopped onion
1jar (14 oz) tomato pasta sauce

1/4cup light cream cheese with roasted garlic (from 8-oz container)
1cup shredded mozzarella cheese (4 oz)

1 Cook and drain vermicelli as directed on package.
2 Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
3 In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
4 In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
5 In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
6 Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges. .

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