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

Cook and drain spaghetti. Add butter, eggs, and Parmesan cheese to spaghetti. Form mixture into crust in 10 inch buttered pie plate.

Saute meat, onion and green pepper, drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Shred ricotta or cottage cheese over crust. Top with meat mixture. Bake at 350 degrees uncovered, for 25 minutes. Sprinkle with Mozzarella and bake 5 more minutes at 350 degrees. Can be made ahead and refrigerated.