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

Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter into hot spaghetti. Stir in parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10 inch pie plate. Spread cottage cheese over bottom of spaghetti crust. In skillet cook ground beef or pork sausage, onion, green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar oregano, and garlic salt; heat through. Turn Meat mixture into spaghetti crust. Bake uncovered, in 350 degrees for 20 minutes. Sprinkle the mozzarella cheese atop. Bake 5 minutes longer or till cheese melts.