I have had this recipe since I was a young 'un. Back in olden times. It is just as good now as it was back in those days. A great way to use left over spaghetti, but I most often cook up a fresh batch just for this recipe.
1Preheat oven to 350. Cook spaghetti according to package directions. Drain. Stir butter into hot spaghetti. Stir in parmesan and beaten eggs. Pour into greased 10-inch pie pan and form into a crust shape going up sides and forming an edge on the top rim with indentation in the middle for sauce. Don't make the edge too thin or it will get crunchy in the oven. Spread cottage cheese in bottom of crust.
2Cook meat, onion and bell pepper until meat no longer pink. Drain. Add remaining ingredients except for cheese. Heat through and simmer for a few minutes if desired.
3Pour meat mixture into prepared pie pan. Bake uncovered for 20 minutes. Add mozzarella cheese and return to oven to melt cheese and get bubbly around edges. Remove from oven and let sit for 5-10 minutes. Cut and serve like a pie.