6 oz. spaghetti, cooked and drained
2 tbsp. olive oil or butter
2 lg. eggs, well beaten
3/4 c. shredded Parmesan cheese
1 c. Ricotta cheese
1 c. Spaghetti Sauce
1/2 c. Mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 10 inch pie plate. Set aside. Toss hot spaghetti with olive oil or butter. Combine eggs and 1/2 cup Parmesan cheese. Stir into a "crust". Spread Ricotta cheese 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 Parmesan cheese. Cool 10 minutes before cutting into wedges.