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7oz vermicelli or spaghett
1/3 C grated parmesan cheese
1lb lean ground beef
1/2 C chopped green pepper
1/4 C chopped onion
1 (14oz) jar spaghetti sauce (I use more)
1/4 C light cream cheese w/ roasted garlic (from 8oz container)
1 C shredded mozzarella
Cook pasta to desired doneness as directed on pkg. Drain.
Meanwhile, heat oven to 350*. Spray 9 1/2-inch deep dish glass pie pan w/ nonstick cooking spray.
Beat egg in large bowl. Stir in parmesan cheese. Add cooked pasta; toss to coat/ Spoon mixture evenly into sprayed pie pan, pushing mixture up sides of pan to form crust.
In large skillet, cook ground beef, bell pepper, onion over medium high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in spaghetti sauce. Spoon evenly into pasta-lined pie pan.
In small bowl, combine topping ingredients; mix well. Drop mixture by rounded teaspoons over filling.
Bake 350* for 25-330 mins or until pie is thoroughly heated and crust is light golden brown. Let stand 10 mins. Cut into wedges to serve.
** I use ricotta w/ garlic powder & Italian seasonings mixed in instead of cream cheese.