I had a bunch of spaghetti left over one night & knew I had to spruce it up for the next go-around. I remembered Grandma Bunni used to make something she called her special ~ Spaghetti Pie Casserole ~ whenever she had an abundance of leftover pasta, so I decided to follow suit. She always threw things in in layers ~ like shredded cheese, cooked spinach or veggies, ricotta or Parmesan cheeses, or maybe even some sour cream mixed with chopped green onions & then she topped it all with another layer of cheese. Of course, back then she used all full-fat ingredients, I don't think they knew what reduced calorie or low-fat was back then. (ah, the good old days ~ heehee) Looking back, I never knew I was enjoying leftovers, to me it was just having her special ~ Spaghetti Pie Casserole. And as I remember it, there were never any leftovers. :)
For my rendition, I layered the already spaghetti sauced-tossed pasta (I dare you to say that, fast, 3 times :) with some low fat shredded mozzarella & low fat ricotta, threw in some cooked zucchini, along with some fresh basil, chopped green onions & some extra Italian spices. I topped it all with grated Parmesan & low fat shredded cheese blend ~ then baked it in the oven until it was all hot & bubbly. I added a salad & garlic bread and dinner was served.
It really is a tasty enough dish to make it on purpose, not just to be used as a vehicle for leftover spaghetti. So, if you want to try making it from scratch, here is a recipe that sounds like it would be really good & popular with both grownups, as well as with kids. Buon Appetito!