Easy, pleasing tomato pie
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- 2 tsp
- dijon mustard
- 9" pie shell, thawed
- 2 c
- reduced-fat, shredded mozzarella cheese, divided
- 1/4 c
- tiny shaped pasta, lik acini de pepe
- 28 oz can whole tomatoes, undrained, broken up
- 1/2 tsp
- italian seasoning
- 1/8 tsp
- 1/4 tsp
- garlic powder
1Heat oven to 350. Place pie shell in pan if not already in one and place on a baking sheet. Cook pasta and drain.
2Spread mustard over bottom of pie shell. Sprinkle 1 cup cheese over mustard. Layer w/ pasta, tomatoes and seasonings.
3Top w/ remaining cheese. Bake 40 min, or until bubbly and golden.