It doesn’t matter how carefully I plan, it seems I always have leftover spaghetti. I don’t really like to reheat and eat spaghetti. It just loses something. The noodles get too soggy or they get completely dried out. It’s just never a happy thing for me. But, if you layer those noodles and sauce with some ricotta and mozzarella and bake it, you have all the deliciousness of lasagna, with the ease and resourcefulness of leftovers!
First, stir together ricotta, mozzarella and Parmesan cheeses with a little black pepper and Italian seasoning. Then, lay your leftover spaghetti noodles evenly in the bottom of your pan. Top the noodles with the cheese mixture. Top that with your leftover sauce. Sprinkle with a little extra cheese. Bake until cheese is melted and sauce is bubbly. I served mine on top of a couple crisp leaves of romaine lettuce.
1 16 ounce container ricotta cheese
1 1/2 cups grated mozzarella cheese
1/4 cup Parmesan cheese
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
2-3 cups leftover cooked spaghetti noodles
2-3 cups leftover spaghetti sauce
Preheat oven to 350*.
Stir together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, black pepper and Italian seasoning.
Layer cooked spaghetti noodles evenly in the bottom of a small baking pan (I used a 9″ round cake pan). Spread cheese mixture evenly over noodles. Top with leftover spaghetti sauce. Sprinkle with remaining mozzarella cheese.
Bake at 350* for 20-25 minutes, or until cheese is melted and sauce is bubbly.