Ingredients:
• 6 ounces spaghetti
• 2 1/2 quarts boiling water
• 1 Tbsp vegetable oil
• 2 tsp salt
• 2 eggs
• 1/3 C grated Parmesan cheese
• 2 Tbsp butter, softened
• 1 C cottage cheese
• 1 Tbsp vegetable oil
• 1 pound lean ground beef
• 1 onion, chopped
• 1/4 C chopped green bell pepper
• 1 C chopped tomatoes
• 6 ounces tomato paste
• 1 tsp white sugar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 2 ounces shredded mozzarella cheese
Directions: Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan. Spread cottage cheese over crust. Preheat oven to 350 degrees. Heat vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, salt and garlic powder. Spread mixture over cottage cheese. Bake uncovered in preheated oven for 30 minutes. Sprinkle with mozzarella cheese and bake for an additional 5 to 10 minutes or until cheese is bubbly and beginning to brown.
