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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