1 (6 oz.) pkg. thin spaghetti
2 tbsp. butter
1/2 c. grated Parmesan cheese
2 eggs, well beaten
1/2 lb. ground beef
1/2 lbs. Italian sausage, sweet
1/2 c. chopped onion
1/2 c. chopped green pepper
1 can (8 oz.) whole tomatoes
1 can (6 oz.) tomato paste
1 tsp. sugar
1 tsp. oregano leaves
1 clove garlic, crushed
1/2 tsp. salt
Freshly ground black pepper
1 c. small curt cottage cheese or Ricotta cheese
1/2 c. shredded Mozzarella cheese

Cook spaghetti according to package directions and drain. While spaghetti is hot, mix with butter, Parmesan cheese and eggs. Spread spaghetti mix in buttered 10 inch pie pan. In skillet, cook crumbled ground beef until it loses red color; add onion and green pepper during lat 5 minutes of cooking. Chop tomatoes. Add tomatoes and their liquid, tomato paste, sugar, oregano, and crushed garlic to meat mixture. Cook until heated thoroughly and is bubbly. Spread cottage cheese over crust; spoon meat mixture on top of cottage cheese. Bake uncovered at 350 degrees for 20 minutes. Sprinkle Mozzarella cheese in center of pie. Bake 5 minutes or until melted. Remove from oven; let stand at room temperature for 5 minutes. Cut into wedges. Makes 6 to 8 servings.