1 lb. ground round
1/3 c. chopped green bell pepper
3/4 c. water
1 (6 oz.) can tomato paste
1 (1 1/2 oz.) pkg. spaghetti sauce mix
1/3 c. shredded Parmesan cheese
1 (9-inch) frozen deep-dish pastry shell
1 1/2 c. (6 oz.) shredded Mozzarella cheese, divided

Cook beef and bell pepper in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in water, tomato paste and sauce mix. Cover; reduce heat to low and simmer 10 minutes. Sprinkle half of Parmesan cheese on bottom of frozen pastry shell; top with half of meat mixture and sprinkle with 1 cup of Mozzarella cheese. Top with remaining meat mixture and Parmesan cheese. Place shell on baking sheet.

Bake on lowest oven rack at 400°F for 20 minutes. Sprinkle with remaining Mozzarella cheese; bake 5 more minutes or until cheese melts.