6 oz. spaghetti noodles
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 eggs, well beaten
1 lb. ground beef
1/2 c. green or yellow onions
1/4 c. chopped green pepper
1 c. cut up tomatoes
1 can (6 oz.) tomato paste
1 tsp. sugar
1 tsp. oregano
1/2 tsp. garlic salt
1 c. cottage cheese
1/2 c. shredded mozzarella cheese

Cook spaghetti, drain and rinse (makes 3 1/4 cups). Stir butter into hot spaghetti. Stir in Parmesan and eggs. Form crust in buttered 10 inch pie pan.

Cook beef, onion and green pepper. Drain. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt. Spread cottage cheese over bottom of spaghetti crust. Fill with meat and tomato mixture and top with shredded cheese. At this point, pie can be refrigerated until needed.