6 to 8 oz. cooked spaghetti (great for leftover spaghetti)
2 tbsp. butter
1/3 c. grated Parmesan cheese
2 well beaten eggs
1 1/2 to 2 c. Reduced Twice Red Wine Spaghetti Sauce
1 c. (8 oz.) cottage cheese
1/2 c. (2 oz.) shredded Mozzarella cheese

Use a 10-inch glass pie plate that is microwaveable. Mix up the cooked spaghetti, butter, Parmesan cheese and eggs. Form the spaghetti mixture into a crust in the bottom of the plate. Microwave on High uncovered for 2 minutes. Spread cottage cheese over the bottom of the spaghetti crust. Spread the spaghetti sauce over the cottage cheese. Microwave on High for 5 to 7 minutes, turning the plate halfway through the time. Top with the Mozzarella cheese. Microwave on High until the cheese is melted, about 1 to 2 minutes. Let stand for 10 minutes before serving.