8 oz. spaghetti
2 tbsp. butter
2 well beaten eggs
1/3 c. grated Parmesan 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 (1 c.) tomatoes, cut up
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. dried oregano, crushed
1/4 tsp. garlic salt
1 c. (8 oz.) cream style cottage cheese, drained
1/2 c. shredded Mozzarella cheese (2 oz.)

Cook spaghetti according to package directions. (You should have about 3 1/4 cups spaghetti.) Stir butter into hot spaghetti. Stir in eggs and Parmesan cheese. Press spaghetti mixture into tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through.

Spread cottage cheese over bottom of the prepared spaghetti crust. Top with the meat mixture.

Bake, uncovered, in a 350 degree oven for 20 minutes. Sprinkle Mozzarella cheese atop. Bake 5 minutes more or until cheese is melted. Makes 8 servings.

Meanwhile, in a 1 1/2 quart microwave-safe casserole crumble beef. Add onion and green pepper. Micro-cook, covered, on 100% power (high) for 4 to 8 minutes or until vegetables are tender and meat is no longer pink, stirring once. Drain off fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, garlic salt and 1 tablespoon all-purpose flour. Cook, uncovered, on high for 8 to 9 minutes or until bubbly, stirring every 3 minutes. Cook on high for 1 minute more. Cover and set aside.

Cover spaghetti crust with vented microwave-safe plastic wrap. Cook on 50% power (medium) 5 to 7 minutes or until just set, giving dish half turn once.

Spread cottage cheese over bottom of the prepared spaghetti crust. Top with the meat mixture. Cover with vented microwave-safe plastic wrap. Cook on medium for 3 to 5 minutes or until heated through, giving the dish a half turn once. Sprinkle with Mozzarella cheese. Let stand for 5 minutes. 447 calories per serving.