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Ingredients
  • subheading: BOTTOM PASTA CRUST:
  • salt, for noodle water
  • 6 ounces vermicelli broken into 2-inch pieces
  • 1 tablespoon garlic, minced
  • 2 to 3 tablespoons butter
  • 1 cup Parmesan cheese, shredded or grated
  • 1 large egg, beaten
  • 1 tablespoon Italian seasoning, dried
  • subheading: MIDDLE RICOTTA LAYER:
  • 1 cup creamy ricotta cheese
  • 1 large egg
  • 1 teaspoon oregano, dried
  • subheading: TOP MEATY LAYER:
  • 1 small onion, chopped
  • 1 tablespoon oil
  • ¾ to 1 pound lean ground beef
  • 1 can (15 oz) tomato sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning, dried
  • salt to taste
  • pepper to taste
  • subheading: CHEESE TOPPING:
  • 1 ½ to 2 cups cheese, shredded
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