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

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" pie plate. (Use largest plain edge glass pie plate.)

In skillet, cook 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.

Spread cottage cheese over spaghetti "crust". Fill "pie" with tomato mixture. Bake, uncovered in 350 degree oven for 20 minutes. Sprinkle the Mozzarella cheese on top. Bake 5 minutes longer or until the cheese melts. May be prepared ahead of time and refrigerated before baking, allow a little more baking time. Leftovers if any, can be frozen and reheated later. Serve with a green salad and toasted French bread. Serves 6.