6 oz. spaghetti
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 well beaten eggs
1 lb. ground beef or bulk Italian 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. dried oregano, crushed
1/4 tsp. salt
1/4 tsp. garlic salt
1 c. (8 oz.) cottage cheese (drained)
1/2 c. (2 oz.) shredded Mozzarella cheese

Cook spaghetti using package directions; drain. Stir butter into hot spaghetti. Stir in Parmesan and eggs. Form spaghetti mixture into a "crust" in a buttered 10 inch pie plate.

In skillet, cook ground beef or sausage, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, salt and garlic salt.

Spread cottage cheese over bottom of spaghetti "crust". Fill pie with tomato mixture. Cover with foil and chill in refrigerator 2 to 24 hours. Bake, covered, in 350 degree oven for 60 minutes. Uncover, sprinkle with Mozzarella cheese. Bake 5 minutes more until cheese melts. 6 servings.