SPAGHETTI PIE

6 oz. spaghetti
2 tbsp. butter or margarine
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 cup cottage cheese
1 lb. ground beef
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1 can (8 oz.) tomatoes with liquid, cut up
1 can (6 oz.) tomato paste
1 tsp. sugar
1 tsp. dried oregano
Pinch of garlic salt
1/2 cup shredded mozzarella cheese

Cook spaghetti according to package directions; drain and place in a bowl.
Add butter, eggs and Parmesan cheese; mix well.
Spread over the bottom and up the sides of a greased 10 in. deep-dish pie plate.
Spoon cottage cheese into crust; set aside.
In a skillet, brown beef, onion and red pepper until beef is browned; drain.
Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.
Spoon over cottage cheese.
Bake, uncovered at 350’F for 20 minutes.
Sprinkle with mozzarella cheese; return to the oven for 5 minutes or until cheese is melted.
Cut into wedges.
Yield: 6 servings.