Preheat your oven to 400 F.

Cook pasta according to package directions for “al dente” – run cold water over it and set aside.

While pasta is cooking, in a large bowl combine gefilte, feta, spinach, garlic, thyme and 1/3 cup breadcrumbs.

Spread the remaining breadcrumbs on a cookie sheet.

Using 2 teaspoons of fish mixture, with wet hands form into balls (“Fish Bites”) and roll in breadcrumbs to coat.

Heat a large skillet with 1/2 of the butter and oil.

In batches, begin to sauté the balls on all sides, until golden brown.

With a slotted spoon, transfer to paper towel lined plates.

Continue, adding remaining butter and oil as needed until you have finished sautéing all the balls.

In layers, coat the bottom of a 15x10 ovenproof dish with 1/2 of the crushed tomatoes, pasta, fish bites and Parmesan cheese. Repeat these steps and layer remaining ingredients finishing with the cheese.

Bake, uncovered at 400 F for 10 minutes. (Broil for an additional 1-2 minutes for a crispy crunch). Let stand for 5 minutes and serve warm.