4 oz. vermicelli
1/4 c. grated Parmesan cheese
1 egg, well beaten
Vegetable cooking spray
3/4 lb. ground pork
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 c. sliced mushrooms
2 tomatoes, chopped
1 c. pasta sauce
3/4 tsp. oregano
1/2 tsp. garlic powder
1/2 c. low fat cottage cheese
3/4 c. shredded Mozzarella cheese
2 tsp. chopped fresh parsley

Cook vermicelli according to package directions, omitting salt; drain. Stir Parmesan cheese into hot vermicelli. Add egg, stirring well. Spoon mixture into 9 inch pie plate or 9 inch quiche dish coated lightly with cooking spray. Use a spoon to shape the vermicelli into dish. Microwave at high, uncovered, 2 minutes or until set. Set aside.

Crumble pork in a shallow 2 quart casserole; stir in onion, green pepper and mushrooms. Cover with plastic wrap and microwave at high about 5 minutes, stirring at 2 minute intervals. Drain well in colander and pat dry with paper towels.

Wipe pan drippings from casserole with paper towel. Return meat to casserole. Stir in tomatoes, tomato sauce and seasonings. Cover and microwave at high about 3 1/2 minutes, stirring once; set aside.

Spread cottage cheese evenly over vermicelli. Top with meat sauce. Cover with plastic wrap and microwave at high about 6 minutes; sprinkle with Mozzarella cheese. Microwave, uncovered, at high about 30 seconds or until cheese begins to melt. Sprinkle with parsley. Let stand 10 minutes before serving.