1 (8 oz.) pkg. broken into 2" pieces
2 tbsp. butter
1/3 c. grated Romano cheese
1/2 tsp. salt
1/4 tsp. pepper
1 egg, well beaten
1 1/2 lb. ground chuck
1/4 c. green pepper, chopped
2 tbsp. vegetable oil
1 jar (15 1/2 oz.) thick spaghetti sauce
1 tsp. sugar
1/2 tsp. oregano, crumbled
1/2 tsp. garlic salt
8 oz. cottage cheese
4 oz. mozzarella cheese

Cook spaghetti in boiling, salted water; drain. Place in a 13 x 9 x 2 inch baking dish. Stir in butter, cheese, salt, pepper and egg until thoroughly combined. Spread mixture evenly in pan. Saute the chuck, onion and pepper in oil in a large skillet until meat is browned. Drain excess fat. Stir in spaghetti sauce, sugar, oregano and garlic salt. Spread cottage cheese over spaghetti layer and top with meat mixture. Bake at 350 degrees for 30 minutes.

Spread cheese over top and bake an additional 10 minutes until cheese is melted and just begins to brown. Let stand 15 minutes before cutting. A first cousin to lasagna.