1/2 lb. vermicelli
1/3 c. finely chopped onions
2 cloves garlic, finely chopped
1 tbsp. olive or vegetable oil
1 c. grated fresh Romano cheese
3 eggs
1 (15 or 16 oz.) container Ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
1/2 tsp. salt
1 (26 oz.) jar pasta sauce

Preheat oven to 350 degrees. Break vermicelli into thirds; cook according to package directions; drain.

Meanwhile, in a large skillet, cook onion and garlic in oil until tender, remove from heat, add vermicelli, 1/2 cup Romano cheese and 1 egg; mix well. Press into well-greased 9 inch springform pan. Combine 2 egg yolks, Ricotta, spinach, salt and remaining 1/2 cup of Romano cheese. Spread over pasta layer.

In small mixing bowl, beat 2 egg whites until stiff but not dry; fold into 1 1/2 cups pasta sauce. Pour over spinach mixture. Bake 50-60 minutes or until set; let stand 10 minutes. Heat remaining pasta sauce, serve with pie.