2 tbsp. olive oil
1 c. chopped onion
2 cloves garlic, minced
1 (10 oz.) box frozen chopped spinach, thawed and drained
Salt and pepper
2 c. part skim ricotta cheese
2 eggs
3/4 c. grated Parmesan cheese
1/4 c. minced parsley
1 1/2 lbs. spaghetti

Heat olive oil in a skillet and saute the onion and garlic for 3 minutes. Add spinach and season to taste. Cook 3 minutes more or until the spinach is wilted. Set aside.

Beat the eggs with the ricotta, 1/2 cup Parmesan and parsley. Add spinach mixture and blend well. Cook the spaghetti for 5 minutes and drain well. Toss with spinach mixture until well blended. Pour into a greased 9x13 inch baking dish. Sprinkle with remaining Parmesan and cover with foil. Bake in a preheated 350 degree oven for 15 minutes, then remove the foil and bake another 20 minutes, or until the top is browned. Serves 6-8.