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

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

In skillet cook ground beef or sausage, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

Turn meat mixtures into spaghetti crust. Bake, uncovered in 350 degree oven for 20 minutes. Sprinkle the Mozzarella cheese atop. Bake 5 minutes longer or until cheese melts. Makes 6 servings.