Italiano Meat Pie/Ak
Yield
6 servingsPrep
20 minCook
15 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| ⅓ | cup |
green bell peppers
chopped |
|
| ¾ | cup |
water
|
|
| 6 | ounces |
tomato paste
|
|
| 1 ½ | ounces |
spaghetti sauce mix
package |
* |
| 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, lean
|
|
| 79 | ml |
green bell peppers
chopped |
|
| 177 | ml |
water
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 43.3 | ml/g |
spaghetti sauce mix
package |
* |
| 1 | each |
pie shell (9 inch)
|
|
| 79 | ml |
Parmesan cheese
grated |
|
| 355 | ml |
mozzarella cheese
grated |
*
|
Directions
PREHEAT OVEN TO 400.
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 SHELLL.
SPREAD HALF MEAT MIXTURE IN PIE SHELL.
SPRINKLE 1 CUP OF THE MOZZARELLA CHEESE OVER MEAT.
LAYER REMAINING MEATAND PARMESEAN CHEESE.
BAKE ON COOKIE SHET 15 MINUTES. SPRINKLE TOP WITH REMAINING MOZZARELLA CHEESE.
RETURN TO OVEN UNTIL CHEESE MELTS AND IS BROWN.
SERVES 6
