Spaghetti Pie

Sauce

2 T. olive oil
2 T. butter
1 cup chopped onion
½ cup chopped pepper (I used green and red)
1 package fresh mushrooms, sliced
2 cups Italian peeled tomatoes
2 T. tomato paste
½ cup veggie stock
¼ tsp sugar
½ tsp basil
½ tsp thyme
1 bay leaf
salt and pepper

Heat oil and butter in a heavy pot. Cook onion, pepper and mushrooms until onion is wilted but not brown. Add tomatoes, sugar, basil, thyme, bay leaf, paste, and stock and stir well. Simmer for 45 minutes. Add salt and pepper, to taste. (I simmered longer, until the sauce was thicker.) Remove bay leaf.

Crust

6 oz spaghetti
2 T. butter
1/3 cup freshly grated parmesan
2 beaten eggs
1 cup cottage cheese
½ cup freshly grated mozzarella (I used 1 cup)

Cook spaghetti and drain, stir in butter, parmesan, and eggs. Form this into a crust in a buttered 10-inch pie plate.
Spread cottage cheese over bottom of crust. Fill with tomato sauce. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese and bake 5 minutes more.