6 oz. capellini, cooked & drained
2 tbsp. olive oil
2 lg. eggs (or Egg Beaters), well beaten
1/2 c. Romano cheese, grated
1 c. ricotta cheese
2 c. spaghetti sauce (Marinara style)
3/4 c. shredded Cheddar cheese
1 c. frozen peas

Combine eggs and Romano cheese. Toss hot capellini with olive oil and stir in egg mixture. Pour into 10 inch pie plate sprayed with Pam and form into a pie crust. Spread ricotta on top of crust; sprinkle with peas and top with spaghetti sauce. Bake, uncovered, for 30 minutes at 375 degrees.

Remove from oven and top with shredded Cheddar; return to oven for additional 5 minutes. Cool 10 minutes before cutting into wedges.