COOK the spaghetti according to package directions; DRAIN.
STIR the butter into hot spaghetti; STIR in Parmesan and eggs.
FORM mixture into a "crust" in a buttered 10-inch pie plate.
SPREAD cottage cheese over crust; SCATTER spinach over cheese.
In skillet, COOK bulk pork sausage (or ground beef), onion, mushrooms and green pepper until vegetables are tender and the meat is browned; DRAIN.
STIR in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; HEAT through.
TURN meat mixture onto spaghetti crust.
In a 350F oven, BAKE, uncovered, for 20 minutes.
SPRINKLE mozzarella cheese on top; BAKE for an additional five minutes.
May substitute ground beef for the bulk pork sausage.
Per Serving (excluding unknown items): 611 Calories; 41g Fat (60.6% calories from fat); 26g Protein; 35g Carbohydrate; 3g Dietary Fiber; 148mg Cholesterol; 1249mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.