1 lb. spaghetti
1/2 c. grated Romano cheese
1/4 c. butter
4 eggs, beaten
2 pkgs. frozen chopped spinach, thawed
2 eggs, beaten
2 c. Ricotta cheese
1 c. yellow onions
2 tsp. dijon mustard
Juice of 1 lemon
1 tbsp. Worcestershire sauce
1 tsp. dried dill weed
1 c. shredded Swiss cheese
3/4 c. cooked, peeled, and cleaned shrimp
1/2 lb. bay scallops

Cook pasta as directed on package; drain. Add the Romano cheese, butter, and 4 eggs. Mix well and spread over bottom of well greased 13 x 9 inch pan. Combine remaining ingredients; spoon into pasta lined pan. Bake at 375 degrees for 40 minutes. Serves 8.