Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 package (3-1/2 ounces) sliced pepperoni

  3. 1 medium onion, chopped

  4. 1 medium green pepper, chopped

  5. 1 jar (4-1/2 ounces) sliced mushrooms, drained

  6. 7 ounces vermicelli, cooked and drained

  7. 1/3 cup butter, melted

  8. 1 can (15 ounces) tomato sauce, divided

  9. 1 cup (4 ounces) shredded Swiss cheese

  10. 4 cups (16 ounces) shredded part-skim mozzarella cheese

  11. 1/2 teaspoon dried oregano

  12. 1/2 teaspoon dried basil

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook the beef, pepperoni, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in mushrooms; set aside. Combine vermicelli and butter in a greased 13-in. x 9-in. baking dish; toss to coat. Pour 1 cup tomato sauce over pasta; top with half of meat mixture. Combine Swiss and mozzarella cheeses; sprinkle half over top. Sprinkle with oregano and basil. Layer with remaining meat and cheese mixtures. Pour remaining tomato sauce over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8-10 servings.


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