6 oz. spaghetti
2 tbsp. butter
2 beaten eggs
1/3 c. grated Parmesan cheese
1 lb. ground beef or bulk pork sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (7 1/2 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. dried oregano
1/4 tsp. garlic salt
1 c. cream-style cottage cheese, drained
1/2 c. shredded Mozzarella cheese (2 oz.)

Cook spaghetti according to package directions, drain. (You should have 3 1/2 cups spaghetti). Stir butter into hot spaghetti. Stir in eggs and Parmesan cheese. Press spaghetti mixture into a buttered 10 inch pie plate, forming a crust.

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

Spread cottage cheese over bottom of the prepared spaghetti crust. Top with meat mixture. Bake, uncovered in a 350 degree oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes more or until cheese is melted. Makes 6 servings.