|Dried spaghetti||6 Ounce (1 Package)|
|Butter||2 Tablespoon (Margarine)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , beaten|
|Lean ground beef/Bulk pork sausage||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped sweet green pepper||1⁄4 Cup (4 tbs)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Dried oregano||1 Teaspoon, crushed|
|Garlic salt||1⁄2 Teaspoon|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Shredded mozzarella cheese||2 Ounce (1/2 Cup)|
1 Cook the spaghetti according to package directions; drain (should have about 3 1/4 cups cooked spaghetti). Stir margarine or butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate.
2 In a large skillet cook the ground beef or pork sausage, onion, and sweet pepper until meat is brown and vegetables are tender. Drain well. Stir in the undrained tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through.
3 Spread cottage cheese over spaghetti mixture in pie plate. Top with the meat mixture. Bake, uncovered, in a 350° oven for 20 minutes. Sprinkle the mozzarella cheese over the top. Bake about 5 minutes more or until mozzarella cheese melts.