6 oz. spaghetti, cooked and drained (3 c.)
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 well beaten eggs
1 c. (8 oz.) cottage cheese
1 lb. ground beef or bulk pork sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 (8 oz.) can (1 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.)

Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10 inch pie 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.

Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the Mozzarella cheese atop. Bake 5 minutes longer or until cheese melts. Makes 6 servings.