10 oz.fusilli (I used rotini)
1 egg
1/8 cup olive oil
10 oz. frozen chopped spinach (thawed and drained)
1/2 cup Italian bread crumbs
39 oz. spaghetti sauce
6 oz. mozarella cheese, shredded
4 oz. Romano cheese, grated
Preheat oven to 350 degrees. Cook fusilli according to directions, drain and place in a large bowl.
In a smaller bowl, mix together the egg and oil. Add to the pasta and toss. Add the spinach and bread crumbs and toss again.
On the bottom of a 11x7 inch baking pan, pour half of the spaghetti sauce. Add half the pasta mixture. Sprinkle half the cheeses. Now finish by adding the rest of the sauce, the rest of the pasta, the rest of the cheeses.
Bake for 45 minutes until bubbly and slightly browned on top.
**The only change I would make is either cover it while you bake it, or just mix the sauce with the noodles. The top layer of noodles ended up a little hard and crunchy because they weren't covered in sauce. It was tasty...sort of like lasagna and Hyrum had two plates!
