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

Cook spaghetti according to package directions. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10 inch pie plate. Spread Ricotta over spaghetti crust. In skillet cook ground beef, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in tomatoes, tomato paste, sugar, oregano, and garlic salt, heat through.

Turn meat mixture into spaghetti crust, bake uncovered in 350 degree oven for 20 minutes. Sprinkle the Mozzarella cheese on top. Bake 5 minutes longer or until the cheese melts.