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Italian Meat Pie

Yield Makes 4 to 6 servings


  • 1 pound lean ground beef
  • 1/3 cup chopped green bell pepper
  • 3/4 cup water
  • 1 (6-ounce) can tomato paste
  • 1 (1 1/2-ounce) package spaghetti sauce mix
  • 1/3 cup shredded Parmesan cheese
  • 1 (9-inch) frozen deep-dish pastry shell
  • 1 1/2 cups (6 ounces) shredded mozzarella cheese, divided

How to Make It

  1. Cook beef and bell pepper in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in water, tomato paste, and sauce mix. Cover, reduce heat to low, and simmer 10 minutes.

  2. Sprinkle half of Parmesan cheese on bottom of frozen pastry shell; top with half of meat mixture, and sprinkle with 1 cup mozzarella cheese. Top with remaining meat mixture and Parmesan cheese. Place shell on a baking sheet.

  3. Bake on lowest oven rack at 400° for 20 minutes. Sprinkle with remaining mozzarella cheese; bake 5 more minutes or until cheese melts.