6 oz. spaghetti
2 tbsp. butter
1/3 c. grated Parmesan
2 well beaten eggs
1 c. cottage cheese (8 oz.)
1 lb. ground beef or pork sausage
1/2 c. chopped onion
1/4 c. chopped green peppers
1 (8 oz.) can (1 c.) tomatoes, cut up
1 tsp. sugar
1 tsp. dried oregano
1/2 tsp. garlic salt
1/2 c. shredded Mozzarella cheese (2 oz.)
1 (6 oz.) can tomato paste

Cook spaghetti according to package directions; drain (should have 3 cups). Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in buttered 10 inch pie plate. Spread cottage cheese over bottom of spaghetti crust.

In skillet cook ground beef, onion and ground pepper until vegetables are tender and meat browned. Drain off excess fat. Stir in undrained tomatoes, paste, sugar, spices. Turn meat mixture into spaghetti crust. Bake uncovered 350 degrees for 20 minutes. Sprinkle cheese on top. Bake 5 minutes longer. 6 servings.