Ingredients:
salt
4 ounces vermicelli, broken into 2-inch pieces
1 garlic cloves, minced
2 tablespoons butter
1 cup parmesan cheese, grated
1 eggs, beaten
1 tablespoon fresh basil, minced ( or 1 teaspoon dried)
2 teaspoons vegetable oil
1 onions, chopped
1/2 lb ground beef
1 (15 ounce) cans tomato sauce
3 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon fresh basil, minced ( or 1 teaspoon dried basil)
salt
pepper
1 cup ricotta cheese
1 eggs
1 teaspoon dried oregano ( or 1 tablespoon fresh, minced)
1 1/2 cups mozzarella cheese, shredded
Directions:
Preheat oven to 350-degrees F.
Bring about 2 quarts of water to a boil and add pasta and salt and cook according to directions on package. Drain.
Combine drained pasta, garlic, butter, parmesan, egg and basil in a bowl. Press mixture into a deep 10-inch pie pan.
Bake for 15-20 minutes or until crust is set. Let cool.
To make filling heat oil in a large skillet over medium heat. Add onion and cook for 3-5 minutes or until soft. Add beef and cook 6-8 minutes or until brown. Drain off excess fat.
Stir in tomato sauce, tomato paste, and sugar and summer for 3-5 minutes. Stir in basil, salt and pepper.
In a small bowl, combine ricotta, egg and oregano. Spread cheese mixture over pasta crust. Top with meat sauce and sprinkle with mozzarella.
Bake for 25-30 minutes. Cool 15 minutes before slicing.
Servings: 6-8
Time preparation: 20 min.
Time total: 80 min.