6 ounces uncooked angel hair pasta 2 eggs, lightly beaten 1/3 cup grated Parmesan Cheese 1 pound ground beef 1/2 cup chopped onion 1/4 cup chopped green pepper 1 jar (14 ounces) meatless spaghetti sauce 1 teaspoon Creole seasoning 3/4 teaspoon garlic powder 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 - 8 ounce package cream cheese, softened 1 package (10 ounce frozen chopped spinach, thawed and squeezed dry 1/2 cup shredded mozzarella cheese Cook pasta accouding to package directions, drain. Add eggs and Parmesan cheese. Press onto the bottom and up the sides of a greased 9" deep dish pie plate (or casserole dish). Bake at 350 for 10 minutes. Meanwhile, in a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain off any fat. Stir in spaghetti sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Between two pieces of waxed paper, roll out cream cheese to fix pie plate or casserole dish. Place cream cheese on the baked crust. Top with spinach and meat sauce. Sprinkle with mozzarella cheese. Bake at 350 for 20-30 minutes or until set. Yield: 6-8 servings.