1 tbsp. plus 1 tsp. butter, divided
2 c. cooked spaghetti (warm)
1 egg, beaten
2 tbsp. grated Parmesan cheese
2/3 c. low-fat cottage cheese
1/2 c. each diced onion & green pepper
5 oz. cooked ground veal, crumbled
1 c. canned Italian tomato (chop tomatoes)
1/4 c. tomato sauce
1 tsp. granulated sugar
1 tsp. oregano leaves
1/2 tsp. salt
Dash garlic powder
Dash pepper
4 oz. mozzarella cheese, shredded

Spray 9 inch pie pan with nonstick cooking spray and set aside. In small flameproof container melt 1 tablespoon butter.

In 1 quart bowl combine spaghetti, egg, Parmesan cheese and melted butter, mixing well; press spaghetti mixture over bottom and up sides of sprayed pan to form a crust. Carefully spread cottage cheese over crust.

Preheat oven to 350 degrees. In 8 inch nonstick skillet heat remaining butter over medium high heat until bubbly and hot; add onion and bell pepper; saute until onion is translucent. Add remaining ingredients except mozzarella and stir to combine. Reduce heat to low and let simmer until flavors are blended, about 10 minutes. Spread mixture evenly over cottage cheese and bake until bubbly and hot, 15-20 minutes. Sprinkle pie with mozzarella cheese and bake until cheese is melted and lightly browned, about 5 minutes longer. Remove from oven and let stand for 5 minutes before slicing. Makes 4 servings.