6 oz. spaghetti
2 tbsp. butter
2 well-beaten eggs
1/3 c. Parmesan cheese
1 lb. ground turkey
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (7 1/2 oz.) can (1 c.) tomatoes, cut up
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. dried oregano, crushed
1/4 tsp. garlic salt
1 c. cream style cottage cheese, drained
1/2 c. (2 oz.) shredded Mozzarella cheese

Cook spaghetti and drain; should have about 3 1/4 cups spaghetti. Stir butter into hot spaghetti. Stir in eggs and Parmesan cheese. Press spaghetti mixture into buttered 10-inch pie plate, forming a crust.

In skillet, brown turkey and saute onion and green pepper; drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through.