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

Cook spaghetti according to package directions and
drain. Should have about 3 cups spaghetti. Stir butter or
margarine into hot spaghetti. Stir in Parmesan and eggs. Form
spaghetti mixture into a crust in a buttered 10-inch pie plate.
Spread cottage cheese over bottom of spaghetti crust. In
skillet, cook ground beef or pork sausage, onion and green
pepper until tender and meat is browned. Drain off excess fat.
Stir in undrained tomatoes, tomato paste, sugar, oregano and
garlic salt. Heat through. Turn meat mixture into spaghetti
crust. Bake, uncovered, in 375 degrees oven for 20 minutes. Sprinkle
the Mozzarella cheese atop. Bake 5 minutes longer or until
cheese melts. Makes 6 servings.

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