6 oz Vermicelli
2 tb Butter or margarine
1/3 c Grated parmesan cheese
2 Eggs, well beaten
1 Pound ground beef
1/2 c Chopped onion
1/4 c Chopped green pepper
8 oz Can stewed tomatoes
Undrained 1 (6-ounce) can tomato paste
3/4 ts Dried whole oregano
1/2 ts Garlic salt
1 c Cream-style cottage cheese
1/2 c (about
2 Ounces) shredded mozzarella
8 To 12 pepperoni slices
Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Add eggs, stirring well. Spoon into a greased 10-inch pieplate. Use a spoon to shape noodles into a pie shell. Bake at 350 degrees, 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 cottage cheese evenly over pie shell. Top with meat sauce. Cover with foil, and bake at 350 degrees for 15 minutes; sprinkle with mozzarella, and top with pepperoni. Bake, uncovered, about 5 minutes. Let stand servings.MICROWAVE DIRECTIONS: Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Add eggs,stirring well. Spoon into a greased 10-inch pieplate. Use a spoon to shape noodles into a pie shell. Microwave at HIGH, uncovered, 3 minutes or until set.Crumble beef into a shallow 2-quart casserole; add onion and green pepper. Cover with heavy-duty plastic wrap, and microwave at HIGH for 5 to 6 minutes, stirring at 2-minute intervals; drain. Stir in tomatoes, tomato paste, and seasonings. Cover and microwave at HIGH for 3-1/2 to 4 minutes, stirring once.Spread cottage cheese evenly over pie shell. Top with meat sauce. Cover with heavy-duty plastic wrap, and microwave at HIGH for 6 to 6-1/2 minutes; sprinkle with mozzarella cheese, and top with pepperoni. Microwave, uncovered, at HIGH for 30 seconds. Let —–