6 oz. spaghetti
2 tbsp. butter
1/3 c. Parmesan cheese
2 eggs, well beaten
1 c. cottage cheese
1 lb. ground beef
1/2 c. onion, chopped
1 (8 oz.) can 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. shredded Mozzarella cheese

Cook spaghetti; drain and add butter to hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate or quiche dish. Spread cottage cheese over bottom of spaghetti crust. In skillet cook beef and onions until meat is browned and onions are tender. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, garlic, salt and heat through. Turn meat mixture into spaghetti crust.

Bake uncovered in 350°F oven for 20 minutes. Sprinkle the Mozzarella cheese on top and bake 5 minutes longer or until cheese melts.

Makes 6 servings.