Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese and butter. Mix and shape into a crust in greased 25cm pie plate.
Spread cottage cheese over crust. Preheat oven to 180 degrees C.
Heat 1 tablespoon vegetable oil in a large frypan over medium-high heat. Scramble-fry beef, onion and green capsicum until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt and garlic powder. Spread mixture over cottage cheese.
Bake uncovered for 30 minutes.
Sprinkle with mozzarella cheese and bake 5-10 minutes more.