6 oz. spaghetti
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 well beaten eggs
1 c. Ricotta cheese
1 lb. ground beef
1/2 c. chopped onion
1/4 c. green peppers
1 (8 oz.) can tomatoes, cut
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. oregano
1/2 tsp. garlic powder
1/2 c. Mozzarella cheese (2 oz.)

Cook spaghetti and drain (approximately 3 cups). Stir butter into the hot spaghetti. Stir in Parmesan cheese and eggs. Form the spaghetti mixture into a crust in a buttered 10 inch pie plate. Spread ricotta over the bottom of the crust. In a skillet cook the ground beef, onion, and peppers until the vegetables are tender and the meat is browned. Drain off the excess fat. Stir in undrained tomatoes, paste, sugar, oregano, and garlic heat through. Turn meat mixture into the spaghetti crust. Bake uncovered 350 degrees for 20 minutes, sprinkle Mozzarella cheese on top and bake 5 minutes longer until cheese melts.