Ingredients

1 lb. spaghetti
1/2 C. grated Romano cheese
1/4 C. butter
4 eggs, beaten
2 pkgs. frozen chopped spinach, thawed
2 eggs, beaten
2 C. Ricotta cheese
1 C. yellow onions
2 tsp. dijon mustard
Juice of 1 lemon
1 Tbsp. Worcestershire sauce
1 tsp. dried dill weed
1 C. shredded Swiss cheese
3/4 C. cooked, peeled, and cleaned
shrimp
1/2 lb. bay scallops

Cooking Instructions

Cook pasta as directed on package; drain. Add the Romano cheese, butter, and 4 eggs. Mix well and spread over bottom of well greased 13 x 9 inch pan. Combine remaining ingredients; spoon into pasta lined pan. Bake at 375 degrees for 40 minutes. Serves 8.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)