Prepare spaghetti according to package directions; drain. In large bowl or pan, toss spaghetti with oil; reserve 1 cup spaghetti for later filling. Toss remaining spaghetti with Parmesan cheese and eggs. Turn into 10-inch pie plate. Press spaghetti mixture into bottom and up sides of pie plate to form crust. Evenly spread cottage cheese over bottom of spaghetti crust. Set aside. In medium skillet, sauté ground beef, onion and green pepper until meat is brown and crumbly. Drain excess fat. Then stir in stewed tomatoes, tomato paste, oregano, garlic powder, pepper, salt and 1 cup reserved spaghetti. Heat thoroughly. Spoon this meat mixture over cottage cheese. Cover loosely with greased foil. (I spray the foil with Pam.) Bake in preheated oven at 350° for 20 minutes. Sprinkle with mozzarella cheese; continue baking 8 to 10 minutes, or until cheese is melted. I usually double this recipe and make 2 pies or 1 large casserole in a 9 x 12-inch baking dish. Delicious and not as hard as it looks.