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

Cook the spaghetti according to package directions. Drain (should have about 3 1/4 cups spaghetti). Stir butter into hot spaghetti. Stir Parmesan cheese and egg into spaghetti. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.

In skillet, cook ground beef, 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.

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 atop. Bake 5 minutes or longer, until the cheese melts. Makes 6 servings.