6 oz. spaghetti
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 eggs, well beaten
1 lb. ground beef or bulk sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (8 oz.) can (1 c.) stewed tomatoes
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. dried oregano
1/2 tsp. garlic salt
1 c. (8 oz.) cottage cheese
1/2 c. (2 oz.) shredded mozzarella cheese

Cook the spaghetti according to package directions; drain (should have about 3 1/4 cups spaghetti). Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.

In skillet, cook ground beef or pork sausage, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through.

Spread cottage cheese over bottom of spaghetti crust. Fill pie with tomato mixture. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle the mozzarella cheese on top. Bake for 5 minutes longer or until cheese melts. Serves 6.