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 (7 1/2 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

In saucepan cook spaghetti in a large amount of boiling salted water for 10 to 12 minutes or just until tender; 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 beef or sausage, onion and green pepper until meat is browned and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.

Turn meat mixture into spaghetti crust. Cover edges with foil. Bake in 350 degree oven for 20 minutes. Sprinkle with Mozzarella cheese, bake about 5 minutes more or until cheese is melted. Makes 6 servings.