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

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 Parmesan. Stir into spaghetti. Pour into prepared pie plate. Form into a "crust". Spread Ricotta over spaghetti crust, top with sauce.

Bake uncovered 25 minutes. Top with Mozzarella - bake 5 minutes more until cheese melts. Remove from oven. Sprinkle with reserved 1/4 cup Parmesan cheese. Cool 10 minutes. Cut into wedges.

Serves 6.