This is one of those recipes you can fiddle with – add diced or sun-dried tomatoes, swap out the provolone for fontina or mozzarella, use fresh garlic instead of garlic powder. You get the idea.

• 1 pound cooked spaghetti or linguini
• 2 cups broccoli, blanched and finely chopped
• 1 ½ cups sliced black olives
• 4 eggs, slightly beaten
• 1 cup Parmesan cheese
• 5 cups shredded provolone cheese
• 2 tablespoons olive oil
• ¼ cup butter, melted
• 1 tablespoon garlic powder
• 1 red bell pepper, diced

Cook spaghetti (or linguini) according to package directions. Preheat oven to 325 degrees.

Toss well-drained spaghetti with cheeses, butter and olive oil. Add the rest of the ingredients and mix well. Lightly coat a springform pan with cooking spray or olive oil and fill with spaghetti mixture. Bake at 325 degrees for 20-25 minutes. Allow to set before serving; can be served hot or cold, sliced into wedges. This refrigerates nicely, but does not freeze.

from our beloved Bob Salsman