2 2/3 c. cooked spaghetti, hot
1/2 c. grated Parmesan cheese
1 tbsp. butter
1 tsp. chopped parsley
1 c. chopped zucchini
1 onion, chopped
1/2 chopped green pepper
1/2 c. sliced mushrooms
2 tbsp. water
1 garlic clove, minced
1 sm. can tomato sauce (1 c.)
1/2 c. tomato paste (1 sm. can)
1/2 tsp. EACH oregano, marjoram & basil
1/4 tsp. salt
1 1/3 c. Cottage cheese, divided
1 c. grated Cheddar cheese

Combine first 4 ingredients. Mix well and press into sides and bottom of 9 inch pie pan to form a crust. Combine next 6 ingredients and cook over medium heat for 10 minutes. Stir in tomato sauce, tomato paste and seasonings. Simmer 5 minutes. Spread 1/2 of Cottage cheese over spaghetti. Top evenly with tomato-vegetable filling. Combine remaining Cottage cheese with Cheddar cheese and top pie with it. Bake at 350 degrees for 30 minutes until heated through.

May use prepared spaghetti sauce instead of making sauce.