2 beaten eggs
3 c. cooked orzo (1 1/2 c. uncooked)
15 1/2 oz. jar chunky spaghetti sauce
1/3 c. grated Parmesan cheese
10 oz. pkg. frozen chopped spinach
1/2 c. ricotta cheese
1/4 tsp. ground nutmeg
1/2 shredded mozzarella cheese
Salt and pepper to taste
Natures seasons to taste
Garlic powder to taste

In medium bowl combine eggs, cooked orzo, 1/2 cup spaghetti sauce and Parmesan cheese; spread mixture over bottom and up sides of greased 9 inch pie plate to form a shell. Cook spinach according to directions; drain well. In another bowl stir together spinach, ricotta cheese, nutmeg. Spoon into bottom of pasta lined plate. Spread remaining spaghetti sauce atop filling. Cover edge of pie with foil. Bake at 305 degrees for 30 minutes. Remove from oven; top with mozzarella cheese. Return to oven. Bake for 3 to 5 minutes or until cheese melts. Transfer to wire rack. Let stand 5 to 10 minutes before serving. Serves 6.