- 6
4/5
(1 Votes)
Ingredients
- 4 ounces vermicelli
- 1/4 cup Parmesan cheese
- 1 egg, well beaten
- Vegetable cooking spray
- 3/4 pound ground chuck
- ½ cup chopped onion
- 1/4 cup chopped green pepper
- 1 (8-oz) can stewed tomatoes, undrained
- 1 (6-oz) can tomato paste
- 1/4 teaspoon dried whole oregano
- 1/4 teaspoon garlic salt
- 1/4 teaspoon salt
- ½ cup low-fat cottage cheese
- 1/4 cup (2 oz) shredded mozzarella cheese
- 2 teaspoons chopped fresh parsley
- ●Cook vermicelli according to package directions, omitting salt: Drain.
- ●Stir Parmesan cheese into hot vermicelli. Add egg, stirring well.
- ●Spoon mixture into a 9-inch pie plate coated lightly with cooking spray.
- ●Use a spoon to shape the vermicelli into a pie shell.
- ●Microwave at high, uncovered, 2 minutes or until set. Set aside.
- ●Crumble beef in a shallow 2-quart casserole; stir in onion and green pepper.
- ●Cover with heavy-duty plastic wrap, and microwave at high about 5 minutes, stirring at 2-minute intervals.
- ●Drain well in a colander, and pat dry with paper towels.
- ●Wipe pan drippings from casserole with a paper towel.
- ●Return meat to casserole.
- ●Stir in tomato paste, and seasonings.
- ●Cover and microwave at high about 3 ½ minutes, stirring once; set aside.
- ●Spread cottage cheese evenly over pie shell.
- ●Top with meat sauce.
- ●Cover with heavy-duty plastic wrap, and microwave at high about 6 minutes; sprinkle with mozzarella cheese.
- ●Microwave, uncovered, at high about 30 seconds or until cheese begins to melt.
- ●Sprinkle parsley on top.
- ●Let stand 10 minutes before serving.
Preparation
Step 1
●Yield: 6 servings (about 540 calories per serving; 13.3 g fat; 2 g fiber) or 12 pts./serving when divided into 6 servings.