Baked Spaghetti

My picture doesn't do this dish justice. We had already eaten half of it before I remembered to take a picture. It was very tasty. My finicky eaters enjoyed it (and they are a tough crowd). I know casseroles are out of style, so don't think of it as a casserole - it's a one-dish meal!

Baked Spaghetti

24 oz. jar of prepared pasta (I like the Organic Muir Glen brand - or you can use homemade or another brand.
1 lb. Sweet Italian sausage
8 oz. cooked spaghetti (1/2 of a 1 lb. package)
8 oz. mild cheddar cheese (freshly shredded makes a difference here)
8 oz. Monterrey jack cheese or mozzarella cheese shredded (again fresh is best)
salt & pepper

Preheat oven to 350 degrees. Get a large pot of salted water over high heat, but don't cook pasta until sausage is fully cooked.

Shred cheeses, combine together and set aside.

In a large pan over medium high heat, fry sausage until fully cooked. If sausage is not seasoned, add salt and pepper. Drain grease and combine sausage with pasta sauce in a large bowl. Set aside.

Boil pasta per package instructions, then drain. Have all your ingredients ready when the pasta is done so your assembly can move quickly.

Coat the bottom of a medium sized casserole dish with 1/2 cup of the sauce & meat mixture. Evenly spread the reaming ingredients in this order: 1/2 of cooked spaghetti, then 1/2 of cheese, then 1/2 of remaining sauce mixture, then remaining spaghetti, then rest of sauce and finally the rest of the cheese.

Bake uncovered for 30-35 minutes until sides are bubbling.

NOTES:

• You can make your own version by replacing sausage with : sauteed vegetables (no more than 2 cups) or ground beef.
• Use can use any sauce - even Alfredo sauce.
• For an even moister dish, use up to an extra half bottle of sauce.