1 (8 oz.) pkg. vermicelli
3/4 lb. extra lean ground beef or turkey beef
2 tbsp. low calorie melted butter
1/2 tsp. minced garlic cloves
1 c. light part skim ricotta cheese
1/4 c. grated Parmesan cheese
1 tbsp. chopped parsley
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. dry white wine
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 c. shredded part-skim Mozzarella cheese

Cook pasta according to directions, omitting salt. Preheat oven to 350 degrees. Brown meat in non-stick skillet and drain grease.

Combine pasta, butter, and garlic and press in small oblong glass dish. Mix ricotta, Parmesan, and parsley and spread mixture over pasta shell.

Combine beef, tomato sauce, tomato paste, wine, basil, and oregano and simmer approximately 15 minutes. Pour beef mixture on top of ricotta and pasta. Top with half of the Mozzarella cheese. Bake until heated through.

Cool slightly, cut into squares or wedges, and top with remaining Mozzarella cheese. Serve with a garden salad and you have a great meal. Yield: 1 8-slice pie. 282 calories per slice.