Vermicelli Pie
Ingredients
- 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 ⓘ
Instructions
- Cook vermicelli according to package directions; drain.
- Stir butter and Parmesan cheese into hot vermicelli.
- Add eggs, stirring well.
- Spoon into greased 10-inch pie plate.
- Use a spoon to shape noodles into a pie shell.
- Bake at 350°, uncovered, for 9 minutes or until set.
- Combine beef, onion and green pepper in a large skillet.
- Cook over medium heat until meat is browned, stirring to crumble; drain well.
- Stir in tomatoes, tomato paste and seasonings.
- Cover and cook 10 minutes, stirring occasionally.
- Spread Ricotta cheese evenly over pie shell.
- Top with meat sauce.
- Cover with foil and bake at 350° for 15 minutes; sprinkle with Mozzarella and top with pepperoni.
- Bake, uncovered, about 5 minutes.
- Let stand 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
951
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).