2 beaten eggs
3 c. cooked orzo (1 1/2 c. uncooked)
1 (15 1/2 oz.) jar chunky spaghetti sauce
1/3 c. grated Parmesan cheese
1 (10 oz.) pkg. frozen, chopped spinach
1/2 c. Ricotta cheese
1/4 tsp. ground nutmeg
1/2 c. shredded Fontina or Mozzarella cheese

In a medium bowl, combine eggs, the cooked Orzo, 1/2 cup of the spaghetti sauce, and Parmesan cheese. Spread mixture over bottom and up sides of a greased 9 inch pie plate to form a shell. Cook spinach according to package directions; drain well. In another bowl, stir together spinach, Ricotta cheese, and nutmeg. Spoon into bottom of pasta lined plate. Spread remaining spaghetti sauce atop filling. Cover edge of pie with foil. Bake in a 350 degree oven for 30 minutes. Remove from oven. Top with shredded cheese. Return to oven and bake for 3 to 5 minutes more or until cheese is melted. Transfer to a wire rack; let stand for 5 minutes before serving. Makes 6 main dish servings.