1 lb. ground beef
1 onion, chopped (1/2 c.)
1/4 c. chopped green pepper
1 clove garlic, minced
1 sm. can tomatoes, cut up
1 (6 oz.) can tomato paste
1 tbsp. flour
1 tsp. basil
2 eggs, well beaten
1/3 c. Parmesan cheese
2 tbsp. butter
3 c. hot cooked spaghetti (6 oz.) uncooked
1 c. cream style cottage cheese, drained
1/2 c. shredded mozzarella cheese (2 oz.)

Cook beef in skillet. Add onion, green pepper and garlic. Cook vegetables until tender. Drain. Cook spaghetti as per box. Put vegetable-meat mixture in a 1 1/2 quart casserole. Stir in undrained tomatoes, paste, flour, basil and cook at 100% power for 7-9 minutes, stirring every 3 minutes. Cover and set aside.

In a mixing bowl combine eggs, Parmesan cheese and butter. Stir in hot spaghetti. Mix well. Turn spaghetti mixture into a lightly greased 10 inch glass pie plate. From the spaghetti mixture into a crust.

Cover the spaghetti crust with vented plastic wrap. Cook on 50% power for 5-7 minutes, or until crust is set. Turn dish half-turn once. Spread cottage cheese over bottom of crust. Fill pie with meat mixture. Cover with vented plastic wrap. Cook on 100% power 4-6 minutes or until heated through, giving dish a half-turn once. Sprinkle with mozzarella cheese. Let stand 2 minutes. Cut into wedges to serve. Serves 6.