1 (16 oz.) pkg. spaghetti
2 (10 oz.) pkgs. chopped spinach, thaw and drain
1 (15 oz.) Ricotta cheese
3 eggs, beaten
1/2 c. grated Parmesan cheese
2 green onions, thinly sliced
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 (27 1/2 oz.) jar spaghetti sauce
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
1 (12 oz.) pkg. shredded Mozzarella cheese

Cook spaghetti as directed on package, drain in cold water to get starch off. Combine spinach, Ricotta, eggs, Parmesan cheese, green onions, peppers and nutmeg in medium bowl. Heat oven to 375 degrees. Combine spaghetti, spaghetti sauce, basil, oregano and garlic powder in large bowl. Place half spaghetti mixture in baking dish. Spoon spinach mixture over spaghetti. Sprinkle with half of the Mozzarella cheese. Top with remaining spaghetti mixture. Cover and bake 25 minutes or until hot and bubbly. Sprinkle with remaining cheese and bake 5 minutes longer uncovered, until cheese melts. Let stand 10 minutes before serving.