-Pam Coombes 1 1/2 c Orzo(rosemarina)

2 Beaten eggs

1 15 1/2oz jar chunky spagh.

Sauce 1 c Grated Parmesan cheese

Nonstick spray coating 1 pk 10 oz frozen chopped spinach

1/2 c Low-fat ricotta cheese

1/4 ts Ground nutmeg

1/2 c Shredded part-skim

Mozzerella cheese

Cook orzo according to package directions; drain. Combine eggs, orzo 1/2 cup of spaghetti sauce, and the Parmesan cheese. Spray a 9" pie plate wi th nonstick coating. Spread orzo mixture over bottom and up sides of pie pl ate to form a shell. Cook spinach according to package directions; drain wel l. In another bowl stir together spinach, ricotta cheese, and nutmeg. Spoon into bottom of pasta-lined plate. Spread remaining spaghetti sauce over spinach layer. Cover edge of pie with foil. Bake in a 350F oven for 30 minutes. Sprinkle with shredded mozzarella cheese. Bake for 3-5 minutes more or till cheese melts. Let stand for 5 minutes before serving. Per serving: 342 calories, 10g fat, 52mg cholesterol Better Homes & Gardens Low Calorie Recipes

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