6 oz. thin spaghetti
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 eggs, well beaten
1/2 lb. ground beef
1/2 lb. Italian sausage, sweet
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (8 oz.) can whole tomatoes
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. oregano leaves
1 clove garlic, crushed
1/2 tsp. salt
Freshly ground black pepper
1 c. sm. curd cottage cheese or ricotta cheese
1/2 c. shredded Mozzarella cheese

1. Cook spaghetti according to package directions and drain.

2. While spaghetti is hot, mix with butter, Parmesan cheese and eggs.

3. Spread spaghetti in buttered 10" pie pan.

4. In skillet, cook crumbled ground beef until it loses red color.

5. Add onion and green pepper during last 5 minutes of cooking time.

6. Chop tomatoes. Add tomatoes and their liquid, tomato paste, sugar, oregano and crushed garlic to meat mixture; cook until heated throughout and bubbly.

7. Spread cottage cheese over bottom of "crust". Spoon meat mixture on top of cottage cheese.

8. Bake, uncovered in 350 degree oven for 20 minutes. Sprinkle Mozzarella cheese in center of pie. Bake 5 minutes or until melted.

9. Remove from oven; let stand at room temperature 5 minutes. Cut into wedges. Makes 6 to 8 servings.