4 oz. pkg. spaghetti (measures about 1 inch in diameter when held in bunch)
1/3 c. grated Parmesan or Romano cheese
1 beaten egg
1 tbsp. snipped parsley
1 (4 oz.) can sliced mushrooms, drained
3/4 lb. bulk Italian sausage or bulk pork sausage
1 c. meatless spaghetti sauce
1 tbsp. grated Parmesan or Romano cheese
1/2 c. shredded Mozzarella cheese (2 oz.)
1 beaten egg
1 tbsp. butter
1 c. cream style cottage cheese
1/2 c. chopped onion
1/4 c. chopped green pepper
1/4 tsp. garlic powder

For pasta crust, cook spaghetti. Immediately drain. In medium mixing bowl, combine 1 egg, cheese and butter. Stir in hot spaghetti. Grease a 9 inch pie plate. Press the spaghetti mixture evenly into bottom and up sides of the prepared pie plate. Set aside.

In small mixing bowl, stir together other egg, cottage cheese and parsley. Spread cottage cheese mixture evenly over the pasta crust. Sprinkle with mushrooms. Set aside. In large skillet, cook sausage, onion and green pepper until meat is brown. Drain fat.

Stir in spaghetti sauce and garlic powder heat through. Spoon meat mixture over cottage cheese mixture and mushrooms. Sprinkle with Parmesan or Romano cheese. Bake in 350 degree oven for 25 minutes or until crust is set. Sprinkle with Mozzarella cheese. Let stand 5 minutes. Cut into wedges. Makes 5 main dish servings.