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

Cook spaghetti according to directions and 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 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, at 350 degrees for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. Yields 6 servings.