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

Cook the spaghetti according to package directions; drain. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into "crust" in a buttered 10-inch pie plate.

In skillet, cook ground beef or sausage, 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. Heat through.

Spread cottage cheese over bottom of spaghetti "crust." Fill "pie" with tomato mixture. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the Mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. Makes 6 servings.