Whenever I make Spaghetti, I always make up plenty of extra to make into Baked Spaghetti Casserole and for later! Anytime you can make 2 meals out of one it’s saves money!
Sometimes I plan on having it the next night and other times I freeze it for later.
The night you make your spaghetti, cook extra noodles (can be spaghetti noodles, or penne or elbow macaroni to add variety) and put in a casserole dish. Pour your leftover spaghetti sauce over the pasta. Put a lid on the dish and put in the fridge until the next night.
When you’re ready to reheat it for the next night’s dinner, add shredded cheese on top. You can use an Italian blend (Parmesan, Romano, etc.) for an Italian dish or use colby jack and/or cheddar for a completely different taste. I usually put about 2/3 bag in the dish and mix.
Put it in the oven and bake 350-400 degrees until heated through. Top with rest of cheese and bake til cheese is melted. You can also top it with Italian seasoned breadcrumbs (see how to make your own here) and then the cheese.
To freeze it, instead of using a dish, I use a disposable aluminum pan and wrap it all up and stick in the freezer for a quick freezer meal later on. I have never tried to cook it from frozen. I always let mine thaw in the fridge for a full day (usually take it out of the freezer the night before I want to serve it.) Just bake on 350-400 until heated through. Then add more cheese and baked until it’s melted.