I'm so sorry; no picture! My family loves spaghetti (who doesn't?) and this turned out to be a fun twist on an old favorite. We were in a hurry to eat tonight (and my camera was nowhere in sight) but I will definitely make this again, and take a picture next time.
8 oz spaghetti noodles
1 24-oz jar of your favorite spaghetti sauce, or homemade (see below)
1/2 lb Italian sausage or ground beef, browned
2 c shredded mozzarella
1/3 c grated parmesan
Cook noodles in salted, boiling water until tender. Drain thoroughly. Combine cooked meat with sauce. Turn on oven to 375 degrees.
In a 2-quart casserole dish, evenly spread half the noodles. Spread half the sauce over the top of them, followed by half the cheese (both kinds). Then repeat: noodles, sauce, cheeses. In a round, deep casserole dish, you can do this in three layers instead of two. Make sure that your top layer of noodles is covered well with sauce, or else any "exposed" noodles will cook too crsipy.
Bake at 375 for 20-25 minutes or until the cheese on top starts to brown, and is bubbly. Serve with salad and garlic bread!
Now, tonight I made two batches of this (one to give away) and I only had one jar of spaghetti sauce on hand. So for the second batch, I whipped up my own spaghetti sauce and it was equally delicious.
2 T olive oil
1/2 medium onion, diced
1 large clove garlic, minced
1 15-oz can diced tomatoes (do not drain)
1 8-oz can tomato sauce
1/2 tsp dried parsley
1/2 tsp dried oregano
In a medium skillet on medium heat, sautee onion with olive oil. When the onion is tender & nearly translucent, add the garlic. Be careful not to overcook the garlic or it will taste bitter. After the garlic has cooked with the onion for a minute or two, add the diced tomatoes and tomato sauce. Add dried spices and bring it to a simmer. Add 1/2 pound cooked sausage or ground beef if you want (I always do; I like a nice chunky red sauce) and continue to simmer while your pasta is cooking. By the time your pasta is done, your sauce will be too!