Spinach-Spaghetti Bake

• 1 (16 oz.) pkg. thin spaghetti
• 2 (10 oz.) pkg. chopped spinach, thawed and drained
• 1 (15 oz.) carton Ricotta cheese
• 3 eggs, beaten
• 1/2 c. grated Parmesan cheese
• 2 green onions, thinly sliced
• 1/4 tsp. pepper
• 1/8 tsp. ground nutmeg
• 1 (27 1/2 oz.) jar spaghetti sauce
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1 (12 oz.) pkg. shredded Mozzarella cheese

1. Cook spaghetti as directed on package; drain.
2. Combine spinach, Ricotta, eggs, Parmesan cheese, green onions, pepper and nutmeg in medium bowl.
3. Place half of the spaghetti mixture in a 12 x 8 1/2-inch baking dish.
4. Spoon spinach mixture over spaghetti; sprinkle with half of the Mozzarella cheese.
5. Top with remaining spaghetti mixture.
6. Cover and bake 25 minutes or until hot and bubbly.
7. Sprinkle with remaining cheese and bake 5 minutes longer, uncovered, until cheese melts.
8. Let stand 10 minutes before serving.
9. Yields 8 servings.

thin spaghetti, chopped spinach, ricotta cheese, eggs, parmesan cheese, green onions, pepper, ground nutmeg, spaghetti sauce, basil, oregano, garlic powder, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213766 (may not work)