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

Cook the 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 pan.

In skillet, cook ground beef or pork 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 thoroughly.

Spread cottage cheese over bottom of spaghetti "crust". Fill "pie" with tomato mixture. Bake, uncovered, in a 350 degree oven for 20 minutes. Sprinkle the Mozzarella cheese on top and bake 5 minutes longer or until cheese melts. Makes 6 servings.