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1 Tbsp. toasted wheat germ
1 Tbsp. Parkay margarine
3 oz. spaghetti, cooked and
2 eggs
1/4 c. Parmesan cheese, grated
1 (10 oz.) pkg. frozen,
chopped spinach
3/4 c. cream style cottage
1 (8 oz.) can pizza sauce
1/2 c. finely shredded carrot
1 (2 1/2 oz.) jar mushroom
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano,
dash of garlic powder
1/2 c. shredded Mozzarella

Grease 3/4 quart baking dish. Sprinkle with wheat germ.
Set aside. In small mixing bowl stir margarine in spaghetti.
Beat 1 egg and add to spaghetti with half Parmesan cheese and
1/8 teaspoon salt. Mix well. Form spaghetti mixture into a
crust. Using a paper towel squeeze excess liquid from spinach;
spread over pasta. Drain cottage cheese. In a 3 cup bowl beat
other egg. Add drained cottage cheese and rest of Parmesan
cheese. Spoon cottage cheese mixture over spinach layer. In
20 ounce bowl combine pizza sauce, shredded carrot, chopped
mushrooms, basil, oregano and garlic powder. Spoon pizza sauce
mixture over cottage cheese layer.
To Bake: Bake uncovered at 350 degrees for 30 to 35 minutes or
until pie is heated through. Top with Mozzarella cheese. Let
stand for 10 minutes before serving. Makes 4 servings.

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