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

Cook spaghetti according to package directions; drain.
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, onion and
green pepper until vegetables are tender and meat is browned.
Drain off excess fat. Stir in undrained tomatoes, tomato
paste, sugar, oregano and garlic salt. Heat through. Spread
cottage cheese over bottom of spaghetti "crust". Fill pie with
tomato mixture. Bake, uncovered, in 350 degrees oven for 20 minutes.
Sprinkle with Mozzarella cheese. Bake 5 minutes longer or
until cheese melts. Yield: about 6 servings.

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