1/2 lb. pork bulk sausage
1/2 cup finely chopped onion
1 clove garlic, minced
2 C. spaghetti sauce (your favourite brand)
1 egg, well beaten
2-1/2 C. cooked spaghetti (4 oz. uncooked)
1 C. ricotta cheese
1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
1 T. grated Parmesan cheese
In a 10'' skillet over medium heat, cook sausage until browned, stirring to separate the meat. Add in onion and
garlic and cook for an additinal 3 minutes. Spoon off fat. Stir in 1-1/2 cups of the Prego sauce. Remove from the
heat.
In bowl, combine remaining 1/2 cup Prego sauce with egg and spaghetti; toss until well mixed. Spread mixture on
bottom and sides of greased 9'' pie plate, making a small rim.
In bowl, stir together ricotta and spinach. Spread on spaghetti shell. Top with sausage mixture. Sprinkle with
Parmesan cheese. Bake at 350* for 30 minutes. Let stand 5 minutes before serving.
Makes 6 servings.