4 oz. spaghetti
1 tbsp. butter
1 beaten egg
1/4 c. grated Parmesan cheese
Nonstick spray coating
1 c. low-fat cottage cheese
1/2 lb. lean ground beef or turkey
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 tsp. dried oregano, crushed
1/2 c. shredded part-skim Mozzarella cheese

In a saucepan, cook spaghetti in a large amount of boiling unsalted water for 10 to 12 minutes or just until tender. Drain well. Return to saucepan and stir butter into hot pasta until melted. Stir in egg and Parmesan cheese.

Spray a 9-inch pie plate with non-stick spray coating. Press spaghetti mixture onto the bottom and up the sides of the pie plate, forming a crust. Spread cottage cheese over the crust.

In a skillet, cook beef or turkey, onion, green pepper, garlic until onion is tender and meat is no longer pink. Drain off fat. Stir in tomato sauce and oregano; heat through. Spread meat mixture over cottage cheese. Sprinkle Mozzarella on top of meat mixture. Bake, uncovered, in a 350 degree oven for 20 to 25 minutes or until bubbly. 6 servings. 262 calories.