1/2 (1 lb.) pkg. linguine, uncooked (spaghetti will do)
1/2 lb. Italian sausage, casing removed
1 (14 to 16 oz.) jar spaghetti sauce, divided
2 eggs, beaten
1 c. ricotta cheese (I used cottage cheese)
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1/2 tsp. salt
Grated Parmesan cheese

Heat oven to 350 degrees. Prepare linguine according to package directions; drain.

Meanwhile, in a medium skillet over medium heat, cook sausage until no longer pink. Break meat into small pieces; drain. Stir in 1 cup spaghetti sauce.

In a medium bowl, blend remaining spaghetti sauce and eggs. Add linguine; toss to coat. Spread linguine mixture on bottom and sides of a greased 9-inch pie plate, forming a small rim.

In a small bowl, combine ricotta, spinach and salt; mix well. Spread evenly in linguine shell. Top with meat mixture. Bake until hot, about 30 minutes. Sprinkle with Parmesan cheese. Let stand 5 minutes before cutting. Serves 6.