This is the easiest-- and tastiest-- way to fix spagetti. The starch from the noodles mixes with the sauce to make it thick and creamy and the noodels absorb the broth and sauce. I make a large pot at one time and then make a spagetti casserole with the leftovers and freeze it.
2.25 hamburger meat
1 role of Jimmy Dean Italian flavored pork sausage (Optional)
32oz. thin spagetti
3 (26oz) jars spagetti sauce
52 oz. of broth or water (I use beef broth and fill 2 of the spagetti sauce jars)
seasonings (I use an italian seasoning mix, garlic powder, and 2 tbs sugar), salt and pepper.
If I am not making the casserole I use 1lbs of meat, 16oz spagetti, 2 jars of sauce, and 26oz of broth.
In a large stock pot or dutch oven, brown hamburger meat (and sausage pork if you are using it). Drain. With meat still in the pot, add spagetti sauce, broth (or water), and seasonings. Bring back to a rolling boil. Add spagetti (I break my spagetti in half before adding it to the pot. Cover, reduce heat and simmer for about 20 min. Open the lid and toss the spagetti with tongs to mix all the sauce in with the noodles. I love adding a thin slice of cream cheese to the top of each plate of spagetti before I serve it. When you mix it in it makes a great creamy sauce.
For the Leftovers:
16oz Ricotta cheese
3/4 cup Parmesean Cheese
seasoning (Italian seasoning blend, salt, pepper)
In a small bowl, combine the ricotta, eggs, parmesan cheese, and seasonings. Mix well and add a little milk if needed to make a thinner consistency. Spray a 13x9 with nonstick spray. take half of the leftover spagetti and create a bottom layer in the casserole dish. dollop on the ricotta cheese mixture and spread over the spagetti layer. Top the cheese layer with the remaining spagetti. If you are freezing the casserole wrap it in foil at this point. When ready to cook, thaw the casserole in the fridge overnight. bake in a 350 oven for 20-30min (test the center to see if it is warm through out). Top with shredded mozzarella and place back in the oven until melted.