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

On top of range, cook spaghetti according to package directions, drain. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a 10-inch pie plate. Cook on HIGH, uncovered, for 2 minutes. In 1 1/2 quart bowl crumble ground beef or sausage. Add onion and green pepper. Cook, uncovered, at HIGH 5 minutes, stirring 3 times to break up meat. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Cook, covered at HIGH until sauce is bubbly 3 to 3 1/2 minutes, stirring once.

Spread cottage cheese over bottom of spaghetti "crust". Fill "pie" with tomato mixture. Cook, covered, at HIGH until heated through 6 to 7 minutes giving dish half turn after 3 minutes. Top with the Mozzarella cheese. Cook at HIGH until cheese is melted, 1 minute more. Let stand 8 to 10 minutes before serving. Garnish with snipped parsley, if desired. Makes 6 servings.