1/2 c. small curd cottage cheese (or ricotta cheese)
1/4 c. grated Parmesan cheese
1 lb. ground beef, cooked and rained
2 c. shredded Mozzarella cheese
1 tsp. dried oregano
1/2 tsp. dried basil
1 can (6 oz.) tomato paste
1 c. milk
2 eggs
2/3 c. Bisquick baking mix
1 tsp. salt
1/4 tsp. pepper

Grease pie plate (10 x 1 1/2 inch) or 12 x 7 1/2 x 1 inch; baking dish. Layer cottage or ricotta cheese and Parmesan cheese in plate. Mix cooked beef, 1 cup of the Mozzarella cheese, the oregano, basil and tomato paste; spread evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute with hand beater until smooth. Pour into plate.

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining Mozzarella cheese. Return to oven 1 to 2 minutes or until cheese is melted. Cool 5 minutes. Sprinkle with snipped fresh parsley 6 to 8 servings. P.S. parsley is optional.