6 oz. spaghetti, cooked & drained
2 tbsp. olive oil or butter
2 lg. eggs, well beaten
1/2 c. mozzarella cheese
3/4 c. shredded Parmesan cheese, divided
1 c. Ricotta cheese
1 c. spaghetti sauce

Preheat oven to 350 degrees. Lightly grease a 10 inch pie plate. Set aside.

Toss hot spaghetti with olive oil or butter. Combine eggs and 1/2 cup Parmesan. Stir into spaghetti. Pour spaghetti mixture into prepared pie plate. Form into a "crust". Spread ricotta over bottom of spaghetti crust. Top with spaghetti sauce. Bake uncovered for 25 minutes. Top with mozzarella. Bake 5 minutes more, until cheese melts. Remove from oven. Sprinkle with reserved 1/4 Parmesan. Cool 10 minutes, before cutting into wedges. Makes 6 servings.

Variation: Mix cooked spaghetti with 2 tablespoons butter, 1/3 cup Parmesan cheese and 2 beaten eggs. Place into pie plate making a "crust". Spoon in 1 pound of cooked ground beef and sauce. Bake 20 minutes at 350 degrees.