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Vegetarian Spaghetti Pizza

8 ounces of Spaghetti, uncooked
2 eggs
1/2 cup of skim milk
3 cups of shredded part-skim Mozzarella cheese, divided
8 ounces fresh spinach, cooked and chopped or One 10 ounce package of frozen spinach, defrosted and drained well
1/2 teaspoon of garlic powder
One 32 ounce jar of spaghetti sauce, uncooked

Topping
2 cups of cooked broccoli florets
1 medium zucchini, sliced thin

Break spaghetti into 2-inch pieces and cook according to package directions; drain. In a large bowl, beat eggs. Gradually add milk, 1 cup Mozzarella cheese, spinach and garlic powder. Stir in spaghetti pieces. Lightly oil a 10 1/2 × 15 1/2 × 1 1/2-inch baking pan. Spread spaghetti mixture into pan, building up sides slightly. Bake at 425ºF for 15 minutes. Remove from oven.

Spread spaghetti sauce over spaghetti "crust." Spread broccoli and zucchini over sauce and sprinkle with remaining Mozzarella cheese. Bake at 350ºF for 35 minutes. Let stand 5 minutes before cutting.

Serves 8 to 10

Source: National Pasta Association

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