Spinach and orzo pie

1 1/2 cups (9 ounces) of dried orzo
2 beaten eggs
1 jar of spaghetti sauce or 1 batch of fresh spaghetti/pizza sauce
1/3 cup soy parmesan cheese
1 10-ounce package frozen chopped spinach (or 1 bunch of fresh)
1/2 cup rennetless cottage cheese (use ricotta if you want, I just don't like it)
1/4 teaspoon nutmeg
1/2 cup shredded mozzarella cheese (rennetless or alternative)

For Shell:
1. Cook pasta according to directions, drain, rinse with cold water and drain again (you can cook the spinach and start the inside while pasta cooks).
2. In a medium mixing bowl, combine eggs, 1/2 cup of spaghetti sauce and parmesan cheese.
3. Add pasta to mixture and toss to coat.
4. Spread pasta mixture over the bottom and up the sides of a greased 9-inch pie plate to form an even shell.
5. Set aside to be filled.
For inside:
1. Cook spinach according to package directions and drain well.
2. Stir together spinach, cottage cheese and nutmeg.
3. Spoon into the bottom of the pasta-lined pie plate.
4. Generously spread the rest of the spaghetti sauce over the filling.
5. Cover the edge of the pie with foil.
6. Bake at 350 degrees for 30 minutes.
7. Sprinkle with mozzarella and bake for 3 to 5 more minutes or until cheese melts.
8. Let stand five minutes before serving.