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

Cook spaghetti and drain. Stir butter into hot spaghetti, then Parmesan and eggs. Form spaghetti mixture into a "crust" in a 10" buttered pie plate. In skillet cook beef (or sausage), onion and green pepper until tender. Drain off fat. Stir in undrained tomatoes, paste, sugar, oregano and garlic salt. Heat thoroughly. Spread cottage cheese over bottom of "crust". Fill pie with tomato mixture. Bake at 350 degrees, uncovered 20 minutes. Sprinkle Mozzarella on top and bake 5 minutes or until cheese melts. Great with a salad.