|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Bulk italian sausage/Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Canned tomatoes||8 Ounce, cut up (1 Cup)|
|Tomato paste||6 Ounce (1 Can)|
|Dried oregano||1 Teaspoon, crushed|
|Garlic salt||1⁄4 Teaspoon|
|Cottage cheese||1 Cup (16 tbs), drained|
|Shredded mozzarella cheese||2 Ounce (1/2 Cup)|
Cook spaghetti according to package directions; drain (should yield 3 1/4 cups spaghetti).
Stir butter into hot spaghetti.
Stir in parmesan cheese and eggs.
Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate.
In skillet cook ground beef or sausage, onion, and green pepper till vegetables are tender and meat is browned.
Drain off excess fat.
Stir in undrained tomatoes, the tomato paste, sugar, oregano, salt, and garlic salt.
Spread cottage cheese over bottom of spaghetti "crust." Fill "pie" with tomato mixture.
Cover with foil and chill in refrigerator 2 to 24 hours.
Bake, covered, in 350°F oven for 60 minutes.
Uncover; sprinkle with mozzarella cheese.
Bake for 5 minutes more.