6 oz. spaghetti
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 eggs, well-beaten
1 c. (8 oz.) cottage cheese
1 lb. ground chuck or bulk pork sausage
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1 (8 oz.) can (1 cup) 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. (2 oz.) shredded Mozzarella cheese

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 chuck, onion and green pepper until 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 degree oven for 20 minutes. Sprinkle the Mozzarella cheese atop. Bake 5 minutes longer or until cheese melts. Makes 6 servings.