4 ounces (1 cup) shredded six-cheese Italian blend (divided)
5 tablespoons grated parmesan cheese (divided)
2 tablespoons butter, melted
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces thin spaghetti, cooked according to package directions
1 1/2 cups prepared spaghetti sauce
In large bowl, stir together eggs, 1/2 cup of the six-cheese blend, 4 tablespoon of the parmesan, butter, garlic, basil, and oregano. Stir in cooked spaghetti. Place in 9-inch pie plate that has been lightly coated with no-stick cooking spray. Top with the remaining 1/2 cup six-cheese blend. Spread spaghetti sauce over top, spreading almost to edges. Bake in 350ºF. oven for 30 minutes. Let stand 5 minutes. Sprinkle remaining 1 tablespoon parmesan over top. Cut into wedges
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