1 lb. (16 oz.) package spaghetti
1/2 C. milk
1/2 tsp. garlic salt
3 - 4 C. shredded mozzarella cheese
32 oz. jar pasta sauce (or 4 cups total) - (Rao's recommended!)
This recipe is for someone who likes a lot of sauce. Quantity of spaghetti, sauce, and cheese can be adjusted to your preferences.
Preheat oven to 425˚. Cook spaghetti to package directions & set aside.
Mix milk, eggs, garlic salt, and 1 C. of the cheese, then toss with the cooked spaghetti, coating completely. Press spaghetti mixture into bottom of a greased casserole dish (2-1/2 qt. size, or 9" x 13"). Bake 15 min. @ 425˚.
Remove & reduce temp. to 350˚. Pour pasta sauce onto top of spaghetti (it will mainly rest in a layer on top). Then top with the rest of the shredded cheese, to cover completely. Bake again at 350˚ for 30 min.
Best if you let it rest a bit before serving. Excellent reheated as leftovers.