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

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

In skillet, cook ground beef, onion and green pepper until vegetables are tender and meat is brown. Drain off excess fat. Stir in stewed tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through.

Spread cottage cheese over bottom of spaghetti crust. Fill pie with tomato mixture. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes longer or until cheese melts.