I make this spaghetti ahead of time and leave in the oven while dealing with the after school chaos then serve it when everyone is at the table.
I made this for a party and it was a big hit. Everyone raved about it. I used 1lb. box of angel hair spaghetti 2 large cans of spaghetti sauce and cheddar and mozzarella mixed cheese on top. This made a 9x13 pan. - 11 Sep 2002 (Review from Allrecipes USA and Canada)
I modified this based on other reviews and while it's not technically the original recipe, I've got to give full props to the Wendy for submitting this and getting me started. The last time (I've made it more than once), I used a little over a pound of mild italian sausage and onions (and ran it through the food processor to get the crumbles smaller) and two 26 oz. jars of sauce. I'm also a not-interested-in-recovering cheese addict so I used mixed in two cups of shredded cheddar with the spaghetti mixture and another two cups on top. I think I'll stick to this combination as it was quite tasty. It made so much I gave the neighbor a cube for her toddler who wasn't feeling the love for spaghetti before tasting this. As a stay at home mom, I love having this in the fridge for my toddler's (and my) lunch. It holds shape very well so I can cut it into small cubes and serve it to him cold or warm. - 17 Oct 2005 (Review from Allrecipes USA and Canada)
This recipe was a great starter. I added mushrooms, onions, garlic salt, garlic powder and onion powder to my ground beef when frying it. Then added mozzarella cheese along with the mild cheddar. Everyone loved it I now make this instead of the original spaghetti. - 31 May 2006 (Review from Allrecipes USA and Canada)