*SLIM SPAGHETTI PIE

By stepjo7269

Southern Living Cooking Light p. 91

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.

Details

Servings 6

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.