1 lb. ground beef
1 med. onion, chopped (1/2 c.)
1/4 c. chopped green pepper
1 clove garlic, minced
1 (7 1/2 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 tbsp. all-purpose flour
1 tsp. dried basil, crushed
1/2 tsp. fennel seed, crushed
2 well-beaten eggs
1/3 c. grated Parmesan cheese
2 tbsp. butter
3 c. hot cooked spaghetti (6 oz. uncooked)
1 c. cream-style cottage cheese, drained
1/2 c. (2 oz.) shredded Mozzarella cheese

In a 1 1/2 quart casserole, crumble beef. Add onion, green pepper, and garlic. Cook, covered, on 100% power (high) for 4 to 6 minutes or until no pink remains and vegetables are tender, stirring once. Drain off fat.

Stir in undrained tomatoes, tomato paste, flour, basil, and fennel seed. Cook, uncovered, on high for 6 to 8 minutes or until bubbly, stirring every 3 minutes. Cook for 1 minute more. Cover and set aside.

For crust, in a medium mixing bowl, combine eggs, Parmesan cheese, and butter. Stir in hot cooked spaghetti. Turn the spaghetti mixture into a lightly greased 10-inch pie plate. Form the spaghetti mixture into a crust.

Cover the spaghetti crust with vented clear plastic wrap. Cook on 50% power (medium) for 5 to 7 minutes or until crust is just set, giving the dish a half- turn once.

Spread cottage cheese over the bottom of the spaghetti crust. Fill pie with meat mixture. Cover with vented clear plastic wrap. Cook on medium for 3 to 5 minutes or until heated through, giving the dish a half-turn once. Sprinkle with Mozzarella cheese. Let stand for 5 minutes. Cut into wedges to serve. Makes 6 servings.