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

On top of range, cook spaghetti and drain. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a 10" pie plate. Cook on High, uncovered, for 2 minutes.

In 1 1/2 quart bowl, crumble ground beef. Add onion and green pepper. Cook, uncovered, at High 5 minutes, stirring 3 times to break up meat. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Cook, covered at High until sauce is bubbly, 3 to 3 1/2 minutes, stirring once. Spread cottage cheese over bottom of "crust". Fill "pie" with tomato mixture. Cook, covered at High until heated through, 6 to 7 minutes, giving dish half turn after 3 minutes. Top with Mozzarella cheese. Cook at High until cheese is melted. Let stand 8 to 10 minutes before serving. Makes 6 servings.