8 oz. spaghetti, cooked and drained
2 tbsp. olive oil or butter
2 lg. eggs, well beaten
1/2 c. plus 2 tbsp. grated Parmesan cheese, divided
1 c. Ricotta cheese (about 3/4 of a 15 oz. container)
1 c. spaghetti sauce
1/2 c. Mozzarella cheese

Preheat oven to 350 degrees. In a large bowl, toss hot spaghetti with olive oil. In a small bowl combine eggs and 1/2 cup Parmesan cheese. Stir into spaghetti. Pour mixture into a lightly greased 10 inch pie plate and form into a "crust". Spread Ricotta evenly over the crust, and top with spaghetti sauce. Bake, uncovered for 25 minutes. Top with shredded Mozzarella. Bake for 5 more minutes, until cheese melts. Remove from oven and sprinkle with remaining 2 tablespoons Parmesan. Cool for 10 minutes before cutting into wedges.