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

Cook the spaghetti according to package directions; drain. (There should be about 3 cups spaghetti.)

Preheat oven to 350 degrees. Butter a 10-inch pie plate.

Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in prepared plate. Spread cottage cheese over bottom of spaghetti crust.

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, and garlic salt; heat through.