1 3/4 c. extra chunky spaghetti sauce, any variety
3 c. cooked orzo, rice-shaped pasta
2 eggs, beaten
1/3 c. grated Parmesan cheese
1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
1/2 c. ricotta cheese
1/8 tsp. ground nutmeg
1/2 c. shredded fontina or Mozzarella cheese

In medium bowl, combine 1/3 cup spaghetti sauce, orzo, eggs, and Parmesan cheese. Spread on bottom and up sides of greased 9 inch pie plate, making a small rim. Finely chop spinach. In small bowl, stir together spinach, ricotta cheese, and nutmeg. Spoon into bottom of pasta-lined pie shell. Top with remaining sauce. Bake at 350 degrees for 30 minutes or until hot. Top with cheese. Bake 5 minutes more or until cheese is melted. Let stand 5 minutes before serving for easier cutting. Makes 6 servings.