3 1/4 c. cooked spaghetti
2 tbsp. butter
1/3 c. Parmesan cheese
2 eggs, well beaten
1 qt. tomato sauce (seasoned as you prefer)
2 oz. shredded Mozzarella cheese
1 c. Ricotta cheese

Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form mixture into a "crust" in a buttered 10 inch pie pan.

Spread Ricotta cheese over spaghetti "crust". Top with sauce (reserve the rest for serving at the table). Cover with foil. Refrigerate 2-24 hours or freeze.

Bake covered at 350 degrees for 1 hour. Uncover. Top with Mozzarella cheese and return to oven for 5 minutes. If frozen, bake 2 hours.