1 1/4 c. (10 oz.) frozen spinach
2 c. (15 oz.) lite Ricotta cheese
3 eggs, slightly beaten
2/3 c. Parmesan cheese
1 c. (4 oz.) shredded Mozzarella
1/3 c. chopped parsley
3 c. (8 oz.) Mostaccioli pasta
3 1/2 c. (32 oz. jar) spaghetti sauce
2 tbsp. Parmesan

1. Cook spinach 1 minute; drain and press out excess moisture.

2. Combine spinach, Ricotta, eggs, 2/3 cup Parmesan, 2/3 c. Mozzarella and parsley. Set aside.

3. Cook and drain pasta.

4. Combine pasta with 2 1/2 cups sauce. Arrange 1/2 in 11 x 7 x 2 inch or 9 inch square pan.

5. Layer spinach mixture over pasta. Cover with remaining sauce over top; top with rest of Mozzarella and 2 tablespoons Parmesan.