Categories: Beef, Italian, Pies 
      Yield: 6 servings 
  
    1/2 c  Sm. curd creamed cot. cheese        6 oz Tomatoe paste 
    1/2 c  Parmesan cheese; grated             1 c  Milk 
      1 lb Gr. beef; cooked; drained         2/3 c  Bisquick 
      2 c  Mozzarella; shredded              1/2 ts Salt 
      1 ts Oregano                           1/4 ts Pepper 
    1/2 ts Basil                                    Fresh parsley; chopped 
  
  Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8". 
   
  Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1 
  c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over 
  the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on 
  high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to 
  pie plate. 
   
  Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle 
  with remaining cheese.  Return to oven 1-2 min. or til cheese is melted. 
  Cool 5 min. 
   
  Sprinkle with parsley.  1/2 recipe: Use 1 qt. square or round casserole. 
  Divide ingred. amts in half. 
   
  Decrease beat time to 10  sec. in blender or 30 sec. with wire whisk or 
  hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary. 
  For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes.