Cooking Thursday

 This is a Freezer meal recipe I made last week.  It's a baked spaghetti, that I think is much better than plain spaghetti.  Plus, it's so easy to double and put some in the freezer! 
Each batch of this makes a 9x13 pan.  I double it and put it into 4 8x8 pans; we eat one and the other 3 go into the freezer for later.

Baked Spaghetti
1 16 oz package spaghetti
1 26 oz jar spaghetti sauce
1/2 tsp salt
2 eggs
1/3 cup parmesan cheese, grated
5 tbsp butter, softened
2 cups ricotta cheese
4 cups shredded mozzarella cheese

Cook spaghetti according to package directions. Drain and set aside.
In a large bowl or stand mixer, whisk the eggs, Parmesan cheese, salt and butter.
Add spaghetti noodles to egg mixture and mix well.
Place half of the spaghetti mixture in a large, greased baking dish.
Top with a very thin layer of ricotta cheese, sauce and mozzarella cheese.
Repeat layers.
Cover and bake at 350 degrees for 30 minutes. Uncover; bake 15-20 minutes longer or until cheese is melted and bubbly.
To freeze, wrap tightly with foil.  Let thaw before baking and follow regular baking instructions.