1 lb. ground beef of bulk pork sausage
6 oz. spaghetti
2 tbsp. butter
2 beaten eggs
1 c. (8 oz.) cream-style cottage cheese
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (9 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. oregano
1/2 tsp. garlic salt
1/2 to 1 c. shredded mozzarella
1/2 c. grated Parmesan cheese

Cook spaghetti according to package directions; drain (should be about 3 cups). Stir butter into hot spaghetti, stir in 3 beaten eggs and Parmesan cheese. Form spaghetti mixture in a "crust" in a greased 10-inch pie plate. Spread with cottage cheese. In skillet cook around meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in undrained tomatoes, paste, sugar, oregano and garlic salt; heat through. Turn meat mixture into spaghetti crust. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese. Bake until melted, about 5 minutes.