1/2 lb spaghetti- 2 large eggs
- 1 (15 ounce) container part-skim ricotta cheese
- 3/4 cup fresh Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons fresh Romano cheese
Cook spaghetti according to package directions; drain.
Meanwhile, preheat oven to 350 degrees F.
Grease 9-inch glass pie plate.
In large bowl, with fork, beat eggs. Stir ricotta and Parmesan cheese until blended. Add spaghetti to ricotta mixture and stir until well coated.
Transfer spaghetti mixture to prepared pie plate; top with marinara sauce. Sprinkle with mozzarella and remaining Romano cheese.
Bake pie 25 minutes.
Remove from oven and let stand 10 minutes for easier serving. Cut into wedges to serve.
