Serves: 6
Total Calories: 368
* Cooking Time: 22 to 25 minutes Power: 100% (700 watts) 50% (350 watts) Standing Time: 8 to 10 minutes Break spaghetti in half. Cook in boiling unsalted water according to package directions. Drain and set aside to keep warm (you will need about 4 cups cooked).
Meanwhile, crumble meat into a microwavable colander in a 9-inch microwavable pie plate. Cover with waxed paper. Microwave at 100% power (700 watts) for 5 to 6 minutes or until meat is no longer pink. Discard drippings and juices. Place meat in pie plate.
While meat cooks, butter a 10-inch microwavable pie plate. In a medium bowl, beat eggs. Stir in Parmesan cheese and salt, then drained warm spaghetti and toss until well coated. Line pie plate with spaghetti mixture. Microwave, uncovered, at 100% power for 3 minutes or until center of crust feels set and is beginning to dry set aside.
Roman Pie - continued
In a 2-cup microwavable measuring cup, place green pepper, onion and 1 tablespoon butter. Cover with waxed paper. Microwave, uncovered, at 100% power for 3 to 4 minutes or until vegetables are almost tender, stirring after 2 minutes set aside.
In a medium bowl, mix tomato paste, 2/3 cup water and Italian herbs. Stir into meat. Cover with waxed paper. Microwave at 50% power (350 watts) for 5 minutes or until thick and bubbly.
To assemble, stir sour cream into vegetables spread in crust. Spoon hot meat mixture over sour cream layer, spreading to edge. Cover with waxed paper. Microwave at 100% power for 6 to 7 minutes or until bubbly in center, rotating pie plate one-half turn after 3 minutes.
Sprinkle with mozzarella cheese. Cover loosely with a foil tent (do not let foil touch cheese). Let stand for 8 to 10 minutes or until cheese melts.
This Roman Pie recipe is from the More From Your Microwave Cookbook. Download this Cookbook today.
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