7 oz. spaghetti
1/2 c. Parmesan cheese
1/2 c. chopped onion
1/4 c. chopped green pepper
1 lb. ground beef or turkey
16 oz. tomatoes, cut up
6 oz. tomato paste
1 c. Ricotta or sm. curd cottage cheese
2 tbsp. butter
2 well beaten eggs
1 clove minced garlic
1 tsp. sugar
1 tsp. oregano
1/2 tsp. salt
1 1/2 c. shredded Mozzarella cheese

Cook spaghetti 10 minutes and drain. Stir in butter, Parmesan and eggs. Form spaghetti mix into crust in two 9" pie pans. In skillet, cook ground beef, garlic, onions and pepper. Drain off fat. Stir in tomatoes, tomato paste, sugar, salt and oregano. Simmer about 25 minutes. Spread Ricotta over bottom of crust. Fill pies with meat mixture. Top with Mozzarella cheese. Bake at 350 degrees for 20 to 25 minutes. Cut in wedges. These freeze well.