Preheat oven to 350F. In large skillet, cook onion and garlic in oil until tender, remove from heat, add rice, half of Romano cheese and 1 egg; mix well. Press into well-greased 8 inch spring from pan.
Combine two egg yolks, Ricotta cheese, spinach, salt, pepper and remaining 1/2 cup Romano cheese. Spread over rice layer. In small mixer bowl, beat two egg whites until stiff, but not dry; fold in 1-1/2 cups pasta sauce. Pour over spinach mixture. Bake 50 to 60 minutes. Heat remaining pasta sauce; serve with slice of pie. Garnish as desired. Serve warm with pasta sauce.
Cajun Country -- New Iberia, Louisiana