1. Preheat the oven to 400F and generously grease a 9 inch springform pan with Country Crock spread.
2. Bring a large pot of salted water to a boil. Cook the pasta until al dente, approximately 8 minutes (or according to package directions) and transfer to a bowl.
3. Toss the cooked pasta with melted Country Crock and parmesan until pasta is well coated.
4. Layer the pasta in a springform pan until it is filled. Pour pesto sauce over the noodles. Make sure the sauce fills inside the pasta too.
5. Bake for 15 minutes and remove. Add mozzarella on top and bake for an additional 15 minutes.
6. Remove pasta from the oven and let it cool for 10-15 minutes. Then, remove the outer ring of the springform pan.
7. Add bocconcini rounds topped with sliced black olive ends to make monster eyes.
8. Slice and serve.

To make the pesto sauce

1. In a food processor, add the pine nuts, parmesan, garlic and pulse until finely ground.
2. Add basil and spinach, and with the food processor running, add the olive oil slowly in a steady stream until the pesto is smooth. Add salt to taste.