8 oz. whole wheat spaghetti
1 tbsp. cooking oil
2 beaten eggs
1 c. shredded farmer cheese or Mozzarella
1 lb. ground raw turkey
1/2 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, minced
1 (7 1/2 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 1/2 tsp. dried basil, crushed
1 tsp. dried marjoram, crushed
1/4 tsp. ground nutmeg
1 c. low fat cream style cottage cheese, drained or part skim ricotta
4 slices Mozzarella cheese
1 (10 oz.) pkg. frozen chopped spinach thawed and well drained

For pasta pizza crust: Cook spaghetti in boiling water according to package directions; drain well. Stir together the drained pasta, the oil, eggs, and 1/2 cup of the shredded farmer cheese. Press spaghetti mixture into a greased 14 inch pizza pan, building edges high, to form and edge around the outside of the crust. Bake in 400 degree oven for 10 minutes.

For filling; in skillet cook the turkey, onion, green pepper, and garlic until meat is browned and vegetables are tender. Stir in undrained tomatoes, tomato paste, basil, marjoram, salt, and nutmeg. Spread cottage cheese over bottom of spaghetti crust. Layer Mozzarella cheese slices atop. Spoon thawed spinach atop. Then the turkey mixture. Cover entire pizza with foil. Bake in 400 degree oven for 12 to 15 minutes. Uncover sprinkle with the remaining 1/2 cup of cheese. Return to oven and bake 2 minutes more or until cheese has melted. You can also use 1 lb. ground round in the place of turkey if you wish.