Italiano Meat Pie
Yield
1 piePrep
20 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ⅓ | cup |
green bell peppers
|
|
| ¾ | cup |
water
|
|
| 6 | ounces |
tomato paste
|
|
| 1 ½ | ounces |
spaghetti sauce
|
|
| 1 | each |
pie shell (9 inch)
|
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 1 ½ | cups |
mozzarella cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 79 | ml |
green bell peppers
|
|
| 177 | ml |
water
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 43.3 | ml/g |
spaghetti sauce
|
|
| 1 | each |
pie shell (9 inch)
|
|
| 79 | ml |
Parmesan cheese
grated |
|
| 355 | ml |
mozzarella cheese
grated |
*
|
Directions
Preheat oven to 400℉ (200℃).
Brown beef in large skillet.
Drain. Add green pepper and cook 2 minutes.
Stir in water, tomato paste and spaghetti sauce mix.
Cover and simmer 10 minutes. Sprinkle half of the parmesan cheese over bottom of pie shell.
Spread half meat mixture in pie shell.
Sprinkle 1 cup of the mozzarella cheese over meat layer remaining meat and parmesean cheese.
Bake on cookie shet 15 minutes.
Sprinkle top with remaining mozzarella cheese.
Return to oven until cheese melts and is brown.
