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

(I use both, cut each sausage in 4 pieces). Cook spaghetti using package directions. Should have 3 1/2 cups. Stir butter into hot spaghetti, stir in Parmesan cheese and beaten eggs.

Form spaghetti mixture into a "crust" in a buttered 10 inch pie plate. In a skillet cook ground beef and (or) sausage (or both), onion and green pepper until vegetables are soft and meat is brown. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, salt and garlic salt.

Spread (cottage) or Ricotta cheese over spaghetti crust. Fill pie with tomato meat mixture, cover with foil and bake covered in a 350 degree oven for 1 hour. Uncover. Sprinkle with Mozzarella cheese. Bake 5 minutes longer to melt cheese.