6 oz. pkg. spaghetti
2 tbsp. butter
2 beaten eggs
1/3 c. grated Parmesan or Romano cheese
1 c. shredded mozzarella cheese
1 lb. hot style bulk pork sausage
1 c. sliced fresh mushrooms
2 oz. sliced pepperoni, cut in half
1/2 c. chopped onion
1 clove garlic, minced
1 (7 1/2 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 tsp. dried oregano, crushed
2 tbsp. grated Parmesan or Romano cheese

Cook spaghetti in boiling salted water until al dente. Immediately drain in a colander. Stir the butter into the hot spaghetti; stir in the beaten eggs and the 1/3 cup Parmesan or Romano cheese. In a greased 10 inch pie plate form the spaghetti mixture into a "crust". Sprinkle shredded mozzarella cheese over the crust.

In a large skillet cook sausage, mushrooms, pepperoni, onion and garlic until sausage is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, tomato paste and oregano; heat through.

Turn the meat mixture into the crust. Cover the edges with foil. Bake in a 350 degree oven for 20 minutes. Sprinkle with the 2 tablespoons Parmesan cheese. Bake the pie about 5 minutes more or until cheese is melted. Makes 6 main dish servings.