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

Cook spaghetti according to package and drain. Stir in butter, Parmesan and eggs. Form spaghetti mixture into a "crust" in buttered 10 inch pie plate. Spread cottage cheese over bottom of spaghetti crust.

In skillet, cook meat, onion and pepper until browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through.

Put mixture into spaghetti crust. Bake at 350 degrees for 20 minutes. Sprinkle with Mozzarella cheese. Bake 5 minutes longer until cheese melts.