Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        spaghetti
   2      tablespoons   olive oil
     1/4  cup           parmesan -- freshly grated
   1                    egg -- beaten
   1                    onion -- chopped
   1                    garlic clove -- minced
   2      cups          mushrooms -- sliced
     3/4  teaspoon      dried basil
     1/4  teaspoon      dried oregano
  14      ounces        canned tomato sauce
   1 1/2  cups          mozzarella -- shredded
     3/4  cup           sweet green pepper -- chopped

Preparation:

Pepperoni may be added. Provolone cheese may be used for more oomph. In large pot of boiling salted water, cook spaghetti for 8-10 minutes, until tender but firm; drain and transfer to bowl. Toss with 1 tb of the oil; let cool. Toss with Parmesan and egg. Press over bottom and sides of greased 9-inch pie plate. Meanwhile, in skillet, heat remaining oil over medium heat; cook onion, garlic, mushrooms, basil and oregano, stirring occasionally, for 5 minutes. Add tomato sauce; cook, stirring occasionally, for 10 minutes or until thickened. Sprinkle spaghetti mixture with 1/2 cup of the mozzarella; spoon sauce over top. Sprinkle with green pepper and remaining mozzarella. Bake in 375F 190C oven for 30 minutes or until spaghetti is golden brown. Let stand for 5 minutes. Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities"