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

Leftovers can be used. Use day old cooked spaghetti. Day old spaghetti sauce or Ragu is great. 9 inch pie plate.

Stir butter into hot spaghetti. Add Parmesan cheese and eggs. Form pasta into a "crust".

Cook meat, onion and green pepper in a skillet. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, garlic salt, basil. Cook until bubbly. Spread cottage cheese over spaghetti "crust". Fill "pie" with tomato mixture. Bake 350 degrees, 30 minutes. Add Mozzarella last 5 minutes.

Or microwave - cook covered HIGH 6-7 minutes. Turn pie plate 1/2 way around after 3 minutes. Let stand 8-10 minutes before serving. Add Mozzarella cheese and continue baking until cheese is melted, 1 minute, HIGH. Garnish with parsley. 6 servings.