6 oz. spaghetti
2 tbsp. butter
2 beaten eggs
1/3 c. grated Parmesan cheese
1 c. cream style cottage cheese
1 lb. ground beef or bulk pork sausage
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 (2 oz.)

Cook spaghetti according to package directions; drain (should have about 3 cups). Stir butter into hot spaghetti; stir in beaten eggs and Parmesan cheese. Form spaghetti mixture into a "crust" in a greased 10 inch pie plate. Spread with cottage cheese.

In skillet cook ground meat, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

Turn meat mix into spaghetti crust. Bake, uncovered at 305 degrees for 20 minutes. Sprinkle with mozzarella cheese; bake until melted, about 5 minutes. 6 servings.