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SPAGHETTI PIE

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

Cook spaghetti according to package directions. Drain.
Should have about 3 cups. Stir butter/margarine into hot
spaghetti. Stir in Parmesan cheese and eggs. Form mixture
into a crust in a buttered 10-inch pie pan. Spread cottage
cheese over bottom of crust. In skillet, cook ground beef or
sausage, onion, and green pepper until vegetables are tender
and meat browned. Drain off excess fat. Stir in undrained
tomatoes, tomato paste, sugar, oregano and garlic salt; heat
well. Turn meat mixture into spaghetti crust. Bake, uncov-
ered, for 20 minutes at 350 degrees. Sprinkle Mozzarella cheese on
top. Bake 5 minutes longer or until cheese melts. Makes 6
servings.

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