6 oz. spaghetti
2 tbsp. butter
1/3 c. grated cheese (Parmesan)
2 well beaten eggs
1 lb. ground beef
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. oregano
1/2 tsp. garlic salt
1 c. (8 oz.) cottage or Ricotta cheese
1/2 c. (2 oz.) shredded Mozzarella cheese

Cook spaghetti according to directions. Drain. Stir butter into spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into "crust" in a buttered glass 10 inch pie plate.

In skillet, cook ground beef, onion and pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.

Spread cottage/Ricotta cheese over bottom of spaghetti "crust". Fill pie with tomato mixture. Bake 350 degrees for 20 minutes. Spread Mozzarella cheese on top and bake for 5 minutes longer or until cheese melts. Serves 6 people.