In a large pot of boiling water stir in salt and spaghetti for 1 minute. Cook per directions on back of spaghetti package for al dente. Drain cooked pasta and leave in pot and place off to the side.
In a large skillet over medium high heat break up and brown ground beef until no longer pink. Add in diced onion & green pepper. Cook until onion & peppers have softened down. Drain excess grease. Add minced garlic and cook for 1 minute while stirring.
Stir in pasta sauce, water, 1 TBS butter, and sugar, until well combined. Season with salt & pepper to taste. Turn heat to low and let simmer for a few minutes.
To the pot of drained spaghetti, add 2 TBS butter, beaten eggs, and swiss cheese. Mix well to combine.
Spray a 9 inch deep dish pie plate with non-stick cooking spray lightly. Place the spaghetti into prepared pie plate and flatten down on bottom and go up the sides with the spaghetti.
Place cottage cheese on to of the spaghetti in the pie plate and spread evenly. Top with the meat mixture.
Place in preheated 350 degree oven for 20 minutes. Spread 1 1/2 cups mozzarella cheese all on top of the pie. Place back in 350 degree oven for 10 minutes or so until the cheese has melted and is golden brown.
Let rest for 5 minutes to set up. Garnish with parsley. Cut pie slices and enjoy.
