1 tbsp. toasted wheat germ
1 tbsp. butter
3 oz. spaghetti, cooked and drained
2 eggs
1/4 c. Parmesan cheese
1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained
3/4 c. cream-style cottage cheese
1 (8 oz.) can pizza sauce
1/2 c. finely shredded carrot
1 (2 1/2 oz.) jar mushroom stems and pieces, drained and chopped
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
Dash of garlic powder
1/2 c. Kraft shredded Mozzarella cheese.

Grease 3/4 quart baking/warming dish. Sprinkle with wheat germ; set aside.

In small mixing bowl stir butter into hot spaghetti. Beat one of the eggs and add to spaghetti with half of the Parmesan cheese and 1/8 teaspoon salt. Mix well. Form spaghetti mixture into a crust in prepared baking dish.

Using paper toweling, squeeze excess liquid from drained spinach; spread the spinach over pasta crust. Drain the cottage cheese. In 3-cup bowl beat remaining egg; add the drained cottage cheese and remaining Parmesan cheese. Spoon cottage cheese mixture over the spinach layer.

In 20 ounce bowl combine pizza sauce, shredded carrot, chopped mushrooms, basil, oregano, and garlic powder. Spoon pizza sauce mixture over cottage cheese layer.

To bake: Bake, uncovered in a 350 degree oven for 30 to 35 minutes or until pie is heated through. Top with Mozzarella cheese. Let stand for 10 minutes before serving. Makes 4 servings.

To micro-cook: Micro-cook, uncovered, on 50% power (medium) for 18 to 22 minutes or until heated through, giving the pan a quarter turn every 5 minutes. Top with Mozzarella cheese. Let stand for 10 minutes before serving. Makes 4 servings.