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

Grease 10 inch microwavable pie plate. Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1/2 cup of the mozzarella cheese, the oregano, basil and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high 1 minute with hand beater. Pour into pie plate; sprinkle with paprika. Microwave uncovered on inverted microwavable dinner plate on medium-high (70%), rotating pie plate 1/4 turn every 6 minutes, until knife inserted in center comes out clean, 18 to 22 minutes. Sprinkle with remaining cheese. Let stand on flat, heatproof surface 5 minutes (do not let stand on wire rack). 6 to 8 servings.