SPAGHETTI PIE

Spaghetti Pie image

Vermicelli provides an easy crust for this spicy and cheesy beef filled pie - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

7 oz uncooked vermicelli or spaghetti
1 egg
1/3 cup grated Parmesan cheese
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
1/4 cup light cream cheese with roasted garlic (from 8-oz container)
1 cup shredded mozzarella cheese (4 oz)

Steps:

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 Facts : Calories 460, Carbohydrate 44 g, Cholesterol 100 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 8 g, TransFat 1/2 g

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