1/2 of a (1 lb.) pkg. Creamette Spaghetti, uncooked
1 tbsp. vegetable oil
1/3 c. grated Parmesan cheese
2 eggs, beaten
1 c. (8 oz.) cottage cheese
1/2 lb. ground beef or pork sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 3/4 c. (14 1/2 oz. can) Contadina Stewed Tomatoes, drained and cut up
2/3 c. (6 oz. can) Contadina Tomato Paste
1 tsp. dried oregano leaves, crushed
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 tsp. salt (optional)
1/2 c. shredded Mozzarella cheese

Prepare Creamette Spaghetti according to package directions; drain. In large bowl, toss spaghetti with oil; reserve 1 cup spaghetti for filling. Toss remaining spaghetti with parmesan cheese and eggs. Turn into 10-inch pie plate. Press spaghetti mixture into bottom and up sides of pie plate to form crust. Evenly spread cottage cheese over bottom of spaghetti crust. Set aside. In medium skillet, saute ground beef, onion, and green pepper until meat is brown and crumbly. Drain excess fat.

Stir in Contadina Stewed Tomatoes, Contadina Tomato Paste, oregano, garlic powder, pepper, salt if desired, and reserved spaghetti. Heat thoroughly. Spoon meat mixture over cottage cheese. Cover loosely with greased foil. Bake in preheated 350 degree oven for 20 minutes. Sprinkle with Mozzarella cheese; continue baking for 8-10 minutes or until cheese is melted. Refrigerate leftovers.