The name says it all!
Cook and drain vermicelli. Stir in oleo and parmesan cheese. Add eggs, stirring well. Spoon into 2 (9 inch) pie plates forming a pasta pie crust. Set aside. Cook meat, onion and bell pepper. Drain well. Stir in tomatoes, tomato paste and seasonings; heat through. Spreatd cottage cheese on pasta pie crust. Fill pies with meat mixture. Bake, uncovered, 350? for 2 minutes. Sprinkle with mozzarella cheese, olives and parsley. Return to oven and bake 5 minutes. A collar of foil may be needed around top edge of pasta.
Served at RHCC Ladies Luncheon
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 12 | ||
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Calories: 506 | ||
Calories from Fat: 187 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 214.4mg | 66 % | |
Sodium 2188.2mg | 75 % | |
Potassium 2407.1mg | 63 % | |
Total Carbohydrate 60.3g | 18 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 50g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 506
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