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

Cook the spaghetti according to the package directions; drain (should have about 3 cups spaghetti). Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over bottom of spaghetti crust.

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

Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the Mozzarella cheese atop. Bake 5 minutes longer, or until cheese melts. Makes 6 servings.