Leftover Spaghetti Casserole Recipes

Steps:

• Mix the tomatoes with spaghetti and pour into a pan according, to the size of your spaghetti.
• Cover with pepperoni and then cover pepperoni with cheese.
• I usually make these and put them in the freezer, to be ready for family or church get togethers always take the top off of the casserole before you bake it so the cheese wont stick to the top.
• Bake at 350°F until it is bubbling because it is already cooked.
• My family can't get enough of it, I have some that don't like meat so I fix some with hamburger and some traditional.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl.
• Mix eggs, Parmesan cheese, and butter with the spaghetti to coat pasta completely; spread into the prepared baking dish. Spread cottage cheese over the spaghetti to cover completely. Spread spaghetti sauce over the cottage cheese; top with a layer of mozzarella cheese.
• Bake until hot in the center, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees.
• Grease a casserole dish with olive oil.
• Toss the pasta with 2 beaten aggs and the 2 cups of shredded cheese.
• Add the salt and pepper and mix well.
• Place the pasta in the casserole evenly.
• Spread the sauce evenly on top of the noodles.
• Top with the Parmesan and sprinkle with the dried herbs.
• Place the casserole on a baking sheet if it's in danger of bubbling over the top.
• Place in oven and cook for 40 minutes, or until the dish is hot and bubbling and Parmesan is slightly browning.