12 oz. pkg. vermicelli
2 tbsp. butter
1/3 c. Parmesan cheese
2 eggs, well beaten
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (8 oz.) can stewed tomatoes
1 (6 oz.) can tomato paste
3/4 tsp. dried whole oregano
1/2 tsp. salt
1/2 tsp. garlic sauce
1 c. cream style cottage cheese
1/2 c. (2 oz.) shredded Mozzarella cheese
About 12 slices pepperoni
Fresh parsley sprigs

Cook vermicelli by directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Add eggs, stirring well. Spoon mixture into a 10 inch pie plate. Use a spoon to shape the spaghetti into a pie shell. Bake at 350 degrees uncovered, 9 minutes or until set. Set aside. Crumble beef in a skillet: add onion and green pepper. Cook over medium heat until meat is browned, stirring frequently. Drain well, stir in tomatoes, tomato paste, and seasonings. Cover and cook about 10 minutes over low heat; set aside. Spread cottage cheese evenly over pie shell. Top with meat sauce, cover with aluminum foil and bake at 350 degrees for 15 minutes; sprinkle with Mozzarella cheese. Bake, uncovered about 5 minutes or until cheese begins to melt. Garnish with pepperoni and parsley. Bake uncovered about 5 more minutes. Let stand 10 minutes before serving. Yield: 6 servings.