RICOTTA-PASTA DINNER PIE

6 ounces spaghetti, cooked and drained
1 teaspoon cooking oil
6 eggs, divided use
1 (10 oz.) pkg. frozen chopped spinach, cooked and drained
1/2 cup green onion thinly sliced
1/4 cup fresh parsley, snipped
1 teaspoon basil
1 cup ricotta cheese
1/2 cup milk or half & half
1 cup mozzarella cheese shredded, divided use
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
ground pepper to taste
2 green onions with tops (optional)

TO PREPARE THE CRUST:
Preheat oven to 375 degrees F. Coat a 10-inch quiche or pie plate with cooking spray.

Combine cooked, drained spaghetti, oil, and two beaten eggs. Press on the bottom and up the sides of a prepared 10-inch quiche or pie plate. Cover edge of pasta with greased foil.

Bake 7 10 minutes or until set.

TO PREPARE THE FILLING:
In medium bowl, mix together spinach, onion, parsley, and basil; set aside.

In large bowl, beat together ricotta, the remaining 4 eggs, and milk; add 1/2 cup mozzarella. Stir in spinach mixture, Worcestershire sauce, salt, ground black pepper and grated parmesan. Spoon into pasta shell; sprinkle remaining mozzarella on top; if desired, lay whole green onions on top also-for decoration.

Bake for 30 35 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

Servings: 6
Adapted from source: Marbalet