6 oz. spaghetti
2 tbsp. butter
2 eggs, well beaten
1/3 c. grated Parmesan cheese
1 lb. ground beef or bulk pork sausage
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 (7 1/2 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. dried oregano, crushed
1/4 tsp. garlic salt
1 (8 oz.) cream style cottage cheese, drained
1/2 c. (2 oz.) Mozzarella cheese, shredded

Cook spaghetti according to package directions; drain (you should have about 3 1/4 cups spaghetti). Stir butter into hot spaghetti. Stir in eggs and Parmesan cheese. Press spaghetti mixture into 2 buttered 10-inch pie plates, forming 2 crusts. In a large skillet, cook beef or sausage, onion and green pepper until vegetables are tender and meat is brown. Drain fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Spread cottage cheese over bottom of the prepared spaghetti crust. Top with meat mixture. Bake, uncovered in a 350 degree oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes or until cheese is melted. Makes 6 servings.