1 24 oz can or jar spaghetti sauce
8 oz spaghetti (1/2 of 1 lb. pkg)
1 cup cottage or Ricotta cheese
1 egg
10oz pkg. baby spinach or 1/4 c. minced parsley
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 350°F.

Cook spaghetti as directed on package, drain. Mix egg with cottage or Ricotta and spinach or parsley.

In a buttered casserole, put alternate layers of spaghetti, cottage or Ricotta cheese and sauce, then a layer of mozzarella cheese, and ending with the sauce on top.

Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 minutes.

Variation: Use elbow macaroni, Alfredo sauce or white sauce and cheddar or Muenster cheese. Spinach may be substituted with Swiss Chard or omitted.