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Prep 40min
Total1hr20min
Servings6
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Ingredients
Crust
7
oz uncooked vermicelli or spaghetti
1
egg
1/3
cup grated Parmesan cheese
Filling
1
lb lean (at least 80%) ground beef
1/2
cup chopped green bell pepper
1/4
cup chopped onion
1
jar (14 oz) tomato pasta sauce
Topping
1/4
cup light cream cheese with roasted garlic (from 8-oz container)
1
cup shredded mozzarella cheese (4 oz)
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Steps
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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