1 (16 oz.) pkg. spaghetti
2 (10 oz.) pkgs. chopped spinach (thawed & drained)
1 (15 oz.) ricotta cheese
3 eggs, beaten
1/2 c. grated Parmesan cheese
2 green onions, thinly sliced
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 (27 1/2 oz.) jar spaghetti sauce
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
1 (12 oz.) pkg. shredded Mozzarella cheese

Cook spaghetti as directed on package, drain. Combine spinach, ricotta, eggs, Parmesan cheese, green onions, pepper and nutmeg in medium bowl. Heat oven to 375 degrees. Combine spaghetti, spaghetti sauce, basil, oregano and garlic powder in large bowl.

Place half of the spaghetti mixture in 12 1/2 x 8 1/2 inch baking dish. Spoon spinach mixture over spaghetti; sprinkle with half of the Mozzarella cheese. Top with remaining spaghetti mixture. Cover and bake 25 minutes or until hot and bubbly. Sprinkle with remaining cheese and bake 5 minutes longer uncovered until cheese melts. Let stand 10 minutes.