Cook spaghetti according to the package instructions. Drain.
Place the spaghetti in a bowl and add the butter. Mix until the butter is melted.
Add the parmesan cheese and beaten eggs. Mix well.
Form the spaghetti mixture into a “crust” in the prepared pie plate. Set aside.
Make the sauce:
In a skillet over medium heat, cook the ground beef, Italian sausage, onions and pepper until the meat is browned and the onion is tender. Drain off any excess fat.
Add the garlic, tomatoes (with juice), tomato paste, sugar, oregano and garlic salt. Keep over medium low heat and cook until heated through.
Assemble the pie:
Spread the cottage cheese evenly over the spaghetti crust.
Fill the pie with the meat sauce.
Bake in the preheated oven for 20 minutes.
Then sprinkle mozzarella over the top and bake again for 5-10 minutes until the cheese is melted.
If you’d like it browned on top, place it under the broiler for 2-4 minutes, watching it closely so that the cheese doesn’t burn.
Notes
To measure 6 ounces of pasta: Hold dry spaghetti noodles in your hand in a bunch. If you wrap a tape measure around the circumference, 6 ounces should be about 3 ½ inches.
My mom's original recipe called for ¼ cup chopped green pepper to be cooked along with the meat and onion. You can add this in if your family would like it.
The calories shown are based on the casserole being cut into 8 pieces, with 1 serving being 1 slice of spaghetti pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**