6 oz. spaghetti
2 tbsp. butter
2 beaten eggs
1/3 c. Parmesan cheese, grated
1 c. (8 oz.) cream-style cottage cheese
1 lb. ground beef OR bulk pork sausage
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 can (8 oz.) tomatoes, cut up
1 can (6 oz.) tomato paste
1 tsp. sugar
1 tsp. dried oregano, crushed
1/2 tsp. garlic salt
1/2 c. (2 oz.) Mozzarella cheese, shredded

Cook spaghetti according to package directions; drain (should have about 3 cups). Stir butter into hot spaghetti; stir in beaten eggs and Parmesan cheese. Form spaghetti mixture into a "crust" in a greased 10 inch pie plate. Spread with cottage cheese.

In skillet, cook ground meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato 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. Makes 6 servings. Freezes well.