6 oz. spaghetti
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 well beaten eggs
1 c. cottage cheese
1 lb. ground beef
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
1/2 c. shredded mozzarella cheese

Cook spaghetti as directions (on package). Drain. Stir butter into hot spaghetti, stir in Parmesan cheese and eggs, form spaghetti mixture into a pie crust into buttered pie plate. Spread cottage cheese over the bottom of spaghetti crust.

In a skillet, cook ground beef, onion and ground pepper, until the vegetables are tender and meat is browned, drain off excess fat. Stir in undrained tomatoes and tomato paste, sugar, oregano and garlic salt; heat thoroughly. Turn meat mixture into spaghetti crust. Bake uncovered at 350 degrees for 20 minutes. Sprinkle the mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. (Serve with Toss Salad.)