Baked Spaghetti

Have you ever made too much spaghetti and didn't know what to do with it? Well, here is your answer! This recipe is best when the spaghetti is leftover or if you refrigerate it all day before cooking it for dinner that night. It's simple enough a teenager could do it when parents have date night.

Baked Spaghetti                         Yields: 1 casserole dish, or about six servings

What you'll need:
Left over spaghetti, if you have a particular recipe that you favor, use it!
If not;
2 jars of spaghetti sauce (I like traditional flavoring or four cheese, no particular brand)
1 box of spaghetti noodles (you can use whatever size you prefer, I like just plain old spaghetti)
4 Tbsp butter, or margarine
1 tsp granulated sugar
TT salt and pepper
1 bag of shredded cheddar cheese
25 homemade meatballs (this recipe will be up soon) until then, a bag of Italian meatballs works fine
For extra meaty-ness you can also add a pound of ground hamburger or turnkey precooked and drained

Directions for Making the Spaghetti:
1. Preheat oven to 350*F.
2. Break all of the spaghetti noodles in half and put in a stock pot. Add butter or margarine, and add enough water for the noodles to float easily in. Bring to a boil and let boil for 3-5 minutes until the noodles are very limp. Strain and let sit in a dollop of butter in the pot, burner off.
3. In a skillet, combine the sauce, meatballs (hamburger or turkey meat), and salt and pepper to taste. Let cook on low for about ten-fifteen minutes until meatballs are hot all the way through.
4. Pour the noodles and then the sauce mix into a casserole dish.

Directions for Baking Spaghetti
1. Let oven preheat to 350*F.
2. If using left over spaghetti, pour the left overs into a casserole dish. Layer the top of the spaghetti with the whole bag of shredded cheese. Make sure to spread evenly over the food.
3. Place the dish in the over for ten to fifteen minutes or until all of the cheese is completely melted.
Hope everyone Enjoys!