Mexicali pasta pie

1. Crumble ground meat into a 2-quart casserole.
2. Add onion.
3. Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no longer pink, stirring once to break up.
4. Drain off fat.
5. Stir in undrained tomatoes, tomato paste, flour, and seasoning.
6. Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is thickened and bubbly, stirring once.
7. Set aside.
8. Stir together beaten eggs, hot cooked spaghetti, and butter/margarine.
9. Form spaghetti mixture in a "crust" in a greased 10-inch pie plate.
10. Cover with clear plastic wrap.
11. Micro-cook spaghetti crust on 50% power for 5 ½ to 6 ½ minutes or till crust is just set, giving dish a half-turn after 3 minutes.
12. Spoon cottage cheese over bottom of crust.
13. Spread meat mixture atop cottage cheese.
14. Micro-cook, uncovered, for 3 to 3 ½ minutes or till hot, giving dish a half-turn after 1 ½ minutes.
15. Sprinkle with topping; let stand 5 minutes.
16. Cut into wedges to serve.
17. Makes 6 servings