6 oz. uncooked spaghetti (weighed; about 2 cups after cooking)
1 oz. parmesan, grated
1 can stewed tomatoes
about 3 cups mixed green/springtime veggies (zucchini, asparagus, broccoli, peppers, eggplant, some onion, garlic is ok too.)
2 oz. grated mozzerella (I use a string cheese stick)
Saute your vegetables with about 1/4 cup water, until they are soft.
In a mixing bowl, combine the eggs with the parmesan. Cook the pasta, drain, and mix with the eggs/cheese.
Spray pie pan (or casserole dish) with cooking spray, then add the pasta mixture. Pack it in there, to make the crust. Cover with the veggies, and then the can of tomatoes (drained). Sprinkle with the shredded mozzerella.