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

Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). 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 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 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.