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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)