Vermicelli Pie
Submitted by lisawendt
A noodle crust filled with seasoned ground beef, cottage cheese, mozzarella, and pepperoni. Vermicelli pie is like lasagna and pizza had a baby, and the whole family will fight over seconds.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThink of this as a lasagna that decided to show up in a pie plate wearing a pepperoni hat.
Cooked vermicelli gets mixed with butter, Parmesan, and eggs, then pressed into a pie dish and baked just long enough to set into a golden noodle crust. That shell holds a layer of creamy cottage cheese, a beefy tomato sauce with green peppers and oregano, melted mozzarella, and pepperoni on top.
Every slice holds together like a dream, and kids go absolutely wild for it. It’s the ultimate weeknight dinner that eats like a weekend project but really isn’t.
Variations
- Swap ground beef for Italian sausage for a spicier, more herby filling.
- Use ricotta instead of cottage cheese for a smoother, more traditional Italian layer.
- Skip the pepperoni and load up with mushrooms and olives for a vegetarian-friendly version.
Pro Tips
- Press the noodle crust firmly and evenly into the pie plate with the back of a spoon. Thin spots will crack.
- Drain the ground beef well after browning. Excess grease will make the noodle crust soggy.
- Let the pie rest 5-10 minutes after baking so it slices cleanly instead of falling apart on the plate.
Ingredients
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.
Bake at 350℉ (180℃) F, 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℉ (180℃) F for 15 minutes; sprinkle with mozzarella, and top with pepperoni.
Bake, uncovered, about 5 minutes. Let stand.
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 3½ 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 6½ minutes; sprinkle with mozzarella cheese, and top with pepperoni.
Microwave, uncovered, at HIGH for 30 seconds.
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