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

Cook spaghetti according to package directions. Drain (should be about 3 1/4 cups of spaghetti). Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in buttered 10" pie plate.

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

Spread cottage cheese over spaghetti "crust". Fill "pie" with tomato mixture. Bake, uncovered in 350 degree oven for 20 minutes. Sprinkle with Mozzarella cheese. Bake 5 minutes more or until cheese melts. Serves 6.