8 oz. spaghetti
2 tbsp. butter
1/2 c. grated Parmesan cheese
2 eggs, beaten
1 c. Ricotta cheese
1 lb. ground beef
1/2 c. chopped onion
1/4 c. chopped green pepper
15 oz. can tomato sauce
16 oz. can tomato paste
1/4 c. water
1 tsp. sugar
1 tsp. oregano
1/2 tsp. garlic salt
2 to 4 oz. shredded Mozzarella

Cook and drain spaghetti. Toss with butter and stir in Parmesan cheese and eggs. Pour into greased 10 inch pie plate. Top with Ricotta cheese to form a pocket and leave a rim of spaghetti crust.

Cook meat, onion and pepper until brown. Drain excess fat then add remaining ingredients except Mozzarella. Heat through. Spoon this meat sauce over Ricotta. Bake 350 degrees for 20 minutes. Top with Mozzarella cheese. Bake 5 minutes. Serve.