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

Cook spaghetti; drain. Stir butter or margarine into
hot spaghetti. Stir in Parmesan cheese and eggs. Form spa-
ghetti mixture into a crust in buttered 10-inch pie plate. In
skillet, cook ground beef, onion and green pepper until meat is
browned. Drain off fat. Stir in undrained tomatoes, tomato
paste, sugar, oregano and salts. Spread cottage cheese over
bottom of spaghetti crust. Fill with meat and tomato mixture.
Cover and chill in refrigerator 2 to 24 hours. Bake, covered,
at 350 degrees for 1 hour. Uncover, sprinkle on cheese. Bake 5
minutes more. Makes 6 servings.

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