16 oz. pkg. rotelle (corkscrew) pasta
6 oz. pkg. mozzarella cheese
10 oz. pkg. frozen chopped spinach, thawed
15 1/2 oz. container ricotta cheese
14 oz. can marinara (spaghetti) sauce
2/3 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. black pepper
3 eggs

Preheat oven to 375 degrees. Cook noodles according to package, drain and set aside. Butter a 13 x 9 x 3 inch pan. Set aside. Cut mozzarella cheese into 3/4 inch strips; set aside. Use a colander to get as much water out of spinach as possible with a wooden spoon. In a large bowl beat eggs, then stir in ricotta cheese, marinara, Parmesan, salt and black pepper. Spoon into pan, place mozzarella cheese strips about 1 1/2 inch apart. Cover with foil and bake 15 to 20 minutes or until cheese is melted.