7 oz. spaghetti
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 well beaten eggs

SAUCE:

1 lb. ground beef
1/2 c. chopped onion
1 (15 oz.) can or jar spaghetti sauce

FILLING:

1 c. cottage cheese
1 c. shredded Mozzarella cheese

Cook spaghetti according to directions; drain. Stir butter, Parmesan cheese and eggs into hot spaghetti. Form spaghetti mixture into a "crust" in a 10 inch glass or ceramic pie plate. Cook, uncovered, for 3 minutes on High (full power) or until center of "crust" is set or firm.

In 1 quart glass measuring cup or bowl, crumble ground beef and add onion. Cook, covered 5 minutes, stirring midway to break up the meat; drain. Stir in spaghetti sauce. Cook uncovered, until sauce is bubbly, 3 to 3 1/2 minutes, stirring once.

Spread cottage cheese over bottom of spaghetti "crust". Top with 1/2 of the Mozzarella cheese and then the tomato mixture. Cook covered with wax paper until heated, 6 to 7 minutes. Top with remaining cheese. Let stand 8 to 10 minutes before serving. Cut into wedges. Makes 6 to 8 servings.