6 oz. spaghetti
2 tbsp. butter
2 beaten eggs
1/3 c. grated Parmesan cheese
1 lb. bulk pork sausage
1/2 c. chopped onions
1 (8 oz.) can tomato sauce
1 c. cream cheese, softened
2 beaten eggs
1/4 c. grated Parmesan cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/4 c. soft bread cubes
1 tbsp. butter, melted

In a saucepan cook spaghetti in a large amount of boiling salted water for 10-12 minutes or just until tender. Drain (about 3 cups cooked spaghetti) and stir in 2 beaten eggs and 1/3 cup grated Parmesan cheese. Form spaghetti mixture into a crust in a 10-inch greased pie plate or casserole dish.

In a skillet, cook pork sausage and chopped onions until meat is browned and onions are tender; drain off excess fat. Stir in the tomato sauce; spread the meat mixture over the spaghetti crust.

Combine the cottage cheese and cream cheese. Stir in 2 eggs and half of the remaining Parmesan cheese. Fold spinach into cheese mixture. Spoon on top meat mixture. Bake in oven 350 degrees for 20 minutes.

Combine bread cubes, 1 tablespoon butter and the remaining Parmesan cheese. Sprinkle on top the cheese spinach mixture. Return to oven and bake for 8-10 minutes longer or until bread cubes are brown and filling is set. Let stand for 5-10 minutes before cutting. Makes 6 servings. Suggestions--Mushrooms on top also.