6 oz. spaghetti
2 tbsp. butter
1/2 c. grated Parmesan cheese
2 well beaten eggs
1 (8 oz.) container cottage cheese
1 lb. ground beef or bulk sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (8 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. crushed oregano
1/2 tsp. salt (garlic)
1/2 c. shredded mozzarella cheese

Cook spaghetti according to directions; drain. (Makes about 3 cups of spaghetti.) Stir in butter while hot. Stir in Parmesan cheese and eggs. Make spaghetti in 10 inch pie plate to form crust. Spread cottage cheese over spaghetti.

In skillet cook beef or sausage, onions and green pepper until vegetables are tender and meat is browned. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through.

Turn mixture into spaghetti crust. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle mozzarella cheese on top. Bake until cheese melts, about 5 minutes.