Spinach-Spaghetti Bake - cooking recipe

Ingredients

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

Preparation

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