1/2 lb. bulk Italian sausage
1/4 c. finely chopped green pepper
1/4 c. finely chopped onion
8 oz. spaghetti, cooked and drained
1 1/2 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
2 beaten eggs
3/4 c. milk
1/2 c. cream-style cottage cheese
1/8 tsp. pepper
1 (15 1/2 oz.) jar spaghetti sauce
Grated Parmesan cheese

In a 10-inch skillet, cook sausage, green pepper, and onion until meat is no longer pink and vegetables are tender. Drain.

In a mixing bowl, toss together spaghetti, Cheddar cheese, Monterey Jack cheese and sausage mixture. Turn into a greased 12 x 7 1/2 x 2 inch baking dish.

In a bowl, stir together eggs, milk, cottage cheese, and pepper. Pour over spaghetti mixture. Top with spaghetti sauce. Bake, uncovered, at 350 degrees about 40 minutes, or until set. Sprinkle with Parmesan cheese and let stand for 10 minutes before serving. Serves 6 to 8.

You can prepare this recipe up to 24 hours ahead of time, cover and refrigerate. Bake at 350 degrees for 50 minutes.