6 oz. spaghetti, cooked and drained
2 tbsp. olive oil or butter
2 lg. eggs, well beaten
3/4 c. Sargento Fancy Shredded Parmesan Cheese, divided
1 c. Sargento Ricotta cheese
1 c. spaghetti sauce
1/2 c. Sargento Shredded Mozzarella or Preferred Light Mozzarella Cheese

Preheat oven to 350 degrees F. Lightly grease a 10 inch pie plate. Set aside.

Toss hot spaghetti with olive oil or butter. Combine eggs and 1/2 cup Fancy Shredded Parmesan. Stir into spaghetti. Pour spaghetti mixture into prepared pie plate. Form into a "crust". Spread Ricotta over bottom of spaghetti crust. Top with spaghetti sauce. Bake uncovered 25 minutes. Top with Shredded Mozzarella. Bake 5 minutes more until cheese melts. Remove from oven. Sprinkle with reserved 1/4 cup Fancy Shredded Parmesan. Cool 10 minutes before cutting into wedges. Makes 6 servings.

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