Layered Pasta Ricotta Pie

Preheat oven to 350 degrees. Break vermicelli into thirds; cook according to package directions; drain.

Meanwhile, in a large skillet, cook onion and garlic in oil until tender, remove from heat, add vermicelli, 1/2 cup Romano cheese and 1 egg; mix well. Press into well-greased 9 inch springform pan. Combine 2 egg yolks, Ricotta, spinach, salt and remaining 1/2 cup of Romano cheese. Spread over pasta layer.

In small mixing bowl, beat 2 egg whites until stiff but not dry; fold into 1 1/2 cups pasta sauce. Pour over spinach mixture. Bake 50-60 minutes or until set; let stand 10 minutes. Heat remaining pasta sauce, serve with pie.