Cook the spaghetti in a pot of boiling salted water until just shy of al dente. Should still have some chew.

Drain in a colander then transfer to a medium bowl. Stir in the two tablespoons of melted butter then place in the refrigerator to cool to at least room temperature. Once cooled, stir in the Parmesan cheese and the beaten eggs.

Butter a deep 10-inch pie plate and pour in the spaghetti mixture. Press it down and up the sides as much as possible. Refrigerate.

Preheat oven to 350 degrees F.

In a large skillet, place olive oil and over medium high heat add onions, peppers, sausage meat and ground beef and cook to brown the meat and cook the vegetables.

If there is a lot of fat after cooking, drain most of that off. If just a little, leave it in.

Add the diced tomatoes with juice, tomato paste, sugar, oregano, garlic powder and salt to the skillet with the meat and cook and mix for five minutes over medium heat.

Remove the pie plate from the fridge and press again up the sides to form an even uniform crust.

Add the cottage cheese to the center, spreading evenly.

Pour the beef and tomato mixture into the center over the cottage cheese and spread to an inch of the edge, leaving a spaghetti crust.

Bake for 30 minutes. Remove and sprinkle the mozzarella over the beef and tomato then cook for five more minutes to melt.

Remove from oven and let set up for five minutes then cut and serve.

Great with a green salad and French or Italian bread.