6 oz. spaghetti, cooked and drained
2 tbsp. olive oil or butter
2 lg. eggs, well beaten
3/4 c. shredded Parmesan cheese, divided
1 c. ricotta cheese
1 c. spaghetti sauce (I use more to taste)
1/2 c. shredded Mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 10-inch pie plate and 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 pie plate and form into a "crust." Spread ricotta over spaghetti and top with spaghetti sauce. Bake uncovered 25 minutes.

Top with shredded Mozzarella and bake 5 minutes until cheese melts. Remove from oven and sprinkle with reserved 1/4 cup shredded Parmesan. Cool 10 minutes before cutting into wedges. 6 servings.