6 oz. spaghetti
2 tbsp. butter
1/2 c. grated Parmesan cheese
2 well beaten eggs
1 lb. ground beef
1/2 c. chopped onions
1/4 c. chopped green pepper
1 (6 oz.) tomato paste
1 (16 oz.) can tomatoes, cut up and drained
1 tsp. sugar
1 tsp. oregano
1/2 tsp. garlic salt
2 (4 oz. ea.) cans sliced mushrooms
1 c. cottage cheese
1/2 c. Mozzarella cheese

Cook spaghetti and drain. Stir in butter, Parmesan cheese and eggs. Make a spaghetti crust on a buttered 10 inch glass pie plate; cook beef, onions, green pepper and drain off fats. Stir in mushrooms, tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through; spread cottage cheese in a layer over spaghetti crust top tomato mixture. Bake, uncovered 350°F, 20 to 30 minutes. Put on Mozzarella cheese and bake until cheese melts.