1 lb. ground beef
1 med. onion, chopped
1/4 c. chopped green pepper
1 clove minced garlic
1 (7 1/2 oz.) can tomatoes
1 (6 oz.) can tomato sauce
1 tbsp. all-purpose flour
1 tsp. basil
1 tsp. fennel seed, crushed
2 well beaten eggs
1/3 c. grated Parmesan cheese
2 tbsp. butter
3 c. hot cooked spaghetti
1 c. creamed style cottage cheese
1/2 c. shredded Mozzarella cheese

Cook beef; add onion, green pepper and garlic. Drain off fat. Stir in chopped tomatoes, tomato sauce, flour, basil and fennel seed. Cook and set aside.

CRUST:

Combine beaten eggs, Parmesan cheese and butter. Stir in hot cooked spaghetti. Turn into lightly greased 10 inch pie plate. Bake for 5 minutes in 350 degree oven. Remove from oven, spread cottage cheese (I substitute Ricotta cheese) over crust; then cover with meat sauce and sprinkle top with shredded Mozzarella. Bake at 350 degrees for 30 minutes.