6 oz. spaghetti
2 tbsp. butter
2 well beaten eggs
1/3 c. grated Parmesan cheese
1 lb. ground beef or bulk pork sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (7 oz.) can (1 c.) tomatoes, cut up
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. dried oregano, crushed
1/4 tsp. garlic salt
1 c. (8 oz.) cream style cottage cheese, drained
1/2 c. shredded Mozzarella cheese (2 oz.)

Cook spaghetti and drain. Should have about 3 1/4 cups. Stir butter into hot spaghetti. Stir in eggs and Parmesan cheese. Press mixture into a buttered 10 inch pie plate, forming a pie crust.

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

Spread cottage cheese over the bottom of the prepared spaghetti crust. Top with the meat mixture. Bake, uncovered, in a 350 degree oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes more or until cheese is melted. Makes 6 servings.