2 pounds spaghetti, cut into 1-inch cubes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 teaspoon hot pepper sauce
1 (14.5 ounce) can tomato sauce
4 eggs
1 cup sour cream
4 taco shells
6 raw spinach - rinsed, cooled and chopped
1 small onion, finely chopped
Place cooked spaghetti in a large pot over high heat. Place mushroom, tomato sauce and bell pepper sauce in large sauce pan - cover. Simmer 5 to 10 minutes, then turn off heat.
Place cooked spaghetti in cold oven and bake 20 minutes.
Heat oil in heavy saucepan over medium-high heat. Spread dough out on foil-lined baking sheet. Cover tightly and bake 15 minutes, until thick and browned. Remove from oven and drain on wire rack. Cool completely. Discard foil and cut into bite-size pieces.
Beat egg and sour cream in large mixer bowl until smooth. In small bowl, beat egg/sour cream mixture with ranch-style salad dressing. In small bowl, mix egg/sour cream mixture with cooked spaghetti mixture.
In large bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup hot milk, continuing to stir until whites form stiff peaks. Fold in chopped spinach and onion. Spread evenly into prepared baking sheet.
Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely before serving.