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

Cook spaghetti or use any leftover (3 cups). Stir butter into hot spaghetti. Stir in grated cheese and eggs. Form mixture into a crust in a buttered 10 inch pie plate. Spread ricotta or cottage cheese over bottom of spaghetti crust.

In skillet cook ground beef, onion, green pepper until tender and meat is browned. Drain off excess juices. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt and heat through.

Turn meat mixture into crust. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle with Mozzarella cheese and bake 5 minutes longer or until cheese melts. Makes 6 servings.