8 oz. thin spaghetti, break in half, cook until tender
2 eggs
1/4 c. Parmesan cheese
1/4 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. butter
1 c. sour cream
1 lb. hamburg, browned and drained
2/3 c. water
6 oz. tomato paste
Mozzarella cheese

Butter a 10 inch pie plate. Beat eggs and Parmesan cheese - add warm spaghetti and toss to mix. Line pie plate with spaghetti mixture, set aside. Saute green pepper and onion in butter. Cook slightly and stir in sour cream. Spoon over spaghetti. Mix water and tomato paste, stir into hamburg and bring to a boil.

Cool slightly and spoon over sour cream mixture. Bake, covered, with tin foil at 350 degrees for 40 minutes. Remove foil and sprinkle with Mozzarella cheese. Bake until cheese melts.