5 eggs
1 lb. ricotta cheese
2 tbsp. chopped onion
1 tbsp. parsley
1 c. grated Parmesan cheese
Salt and pepper
2 tbsp. olive oil
1/2 lb. thinly sliced Mozzarella cheese
2 cloves crushed garlic
1/4 tsp. dried marjoram
1/2 tsp. oregano
10 oz. tomato puree
4 oz. tomato paste

Prepare pastry for 2-crust pie. Line a 10-inch pie dish and set top crust aside.

Beat 5 eggs. Stir in ricotta, onion, parsley, Parmesan, salt and pepper to taste.

In small saucepan, heat olive oil. Add garlic, marjoram and oregano and saute until clear and golden. Stir in puree and paste, salt and pepper to taste. Spread half or ricotta mixture in shell. Arrange 1/2 pound thinly sliced Mozzarella over. Cover with half the tomato sauce. Repeat with ricotta, Mozzarella and tomato sauce.

Cover with top crust. Pinch edges and flute. Slit top crust. Bake at 425 degrees for 40 minutes or until brown. Wait 1/2 hour before serving. Serves 8.

VARIATIONS: Olives, peppers, mushrooms may be added.