Makes: 8 to 10

8oz Spaghetti, uncooked
2 eggs
1/2 cup skim milk
3 cups shredded part-skim mozzarella cheese, divided
8oz fresh spinach, cooked and chopped, or
- 1 10oz package frozen spinach, defrosted and drained well
1/2 tsp garlic powder
1 32oz jar spaghetti sauce, uncooked
Topping:
2 cups cooked broccoli florets
1 medium zucchini, thinly sliced

1. Break spaghetti into 2-inch pieces and cook according to package directions; drain.
2. In a large bowl, beat eggs.
3. Gradually add milk, 1 cup mozzarella cheese, spinach and garlic powder.
4. Stir in spaghetti pieces.
5. Lightly oil a 10 ½ x 5 ½ x 1 ½ x-inch baking pan.
6. Spread spaghetti mixture into pan, building up sides slightly.
7. Bake at 425 F for 15 minutes.
8. Remove from oven.
9. Spread spaghetti sauce over spaghetti “crust”.
10. Spread broccoli and zucchini over sauce and sprinkle with remaining mozzarella cheese.
11. Bake at 350F for 35 minutes.
12. Let stand for 5 minutes before cutting.

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