Spaghetti Pie

6 Servings

**crust**
6 oz spaghetti
2 T butter, melted
1/3 c parmesan cheese, Grated
2 ea eggs, well beaten
**filling**
1 lb beef, Ground
1/2 c onion, chopped
1/4 c green pepper, chopped
8 oz canned tomatoes, cut up
6 oz tomato paste
1 t sugar
1 T worcestershire sauce
1/2 t garlic powder
1 T chili powder
1/4 c red wine (optional)
ripe olives (optional) sliced
1 t oregano
1 cn mushrooms (small can)
1 c cottage cheese
1 c mozzarella cheese, shredded

Crust: Cook spaghetti according to package directions; drain. You should have approximately 3 1/2 cups cooked spaghetti.
Stir butter into hot spaghetti.
Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10" pie plate.

Filling: In a skillet, cook ground beef, onion, and green pepper until meat is browned and vegetables are tender. Drain off excess fat.
Stir in tomatoes, tomato paste, sugar, Worcestershire sauce, garlic powder, chili powder, wine, olives, oregano and mushrooms. Simmer slowly for 20 minutes.

Spread cottage cheese over bottom of spaghetti crust. Fill pie with meat mixture. Cover with foil and chill in refrigerator 2 to 24 hours. Bake, covered, at 350 for one hour. Uncover, sprinkle with Mozzarella cheese, and bake five minutes more. Let set ten minutes and serve.

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