Vermicelli provides an easy crust for this spicy and cheesy beef filled pie - perfect for dinner.
oz uncooked vermicelli or spaghetti
cup grated Parmesan cheese
lb lean (at least 80%) ground beef
cup chopped green bell pepper
cup chopped onion
jar (14 oz) tomato pasta sauce
cup light cream cheese with roasted garlic (from 8-oz container)
cup shredded mozzarella cheese (4 oz)
Cook and drain vermicelli as directed on package.
Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
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.
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.
In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.