1/2 lb. uncooked spaghetti
1 tbsp. vegetable oil
1/3 c. grated Parmesan cheese
2 eggs
1 c. chopped onion
1/4 c. chopped green pepper
1 3/4 c. (14.5 oz. can) stewed tomatoes, drained & cut up
2/3 c. (6 oz. can) tomato paste
1 tsp. dried oregano leaves, crushed
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 tsp. salt (optional)
1/2 c. shredded mozzarella cheese

Prepare spaghetti according to package directions. Drain. In large bowl, to spaghetti with oil, reserve 1 cup spaghetti for filling. Toss remaining spaghetti with Parmesan cheese and eggs. Turn into 10 inch pie plate. Press spaghetti mixture into bottom and up sides of pie plate to form crust. Evenly spread cottage cheese over bottom of spaghetti crust. Set aside.

In medium skillet, saute ground beef, onion and green pepper until meat is brown and crumbly. Draw off excess fat. Stir in stewed tomatoes, tomato paste, oregano, garlic powder, pepper, salt and reserved spaghetti. Heat thoroughly.

Spoon meat mixture over cottage cheese. Cover loosely with greased foil. Bake in preheated 350 degree oven for 20 minutes. Sprinkle with mozzarella cheese, continue baking for 8-10 minutes or until cheese is melted. Refrigerate leftovers.

Serves 6.