Baked Spaghetti

Baked spaghetti can be made several different ways and most recipes are for more of a casserole. This recipe is based off of a childhood memory of a local restaurant that has long since gone out of business. I know I could never create anything as good as the baked spaghetti in my memory, but this comes very close. Too me, if it falls apart or can't be cut into a solid square, then it isn't baked spaghetti!

Ingredients for 4: Preheat Oven to 400

8 oz of spaghetti(a small fist full)

2 Eggs

1/2 T Oregano

1/2 C Grated Parmesan Cheese

1/8 C Grated Romano Cheese

1/2 T Garlic Powder

1/2 T Basil

1/4 C Mozzarella Cheese

Sauce:
1 (28) Ounce Can Diced Tomatoes in Sauce

1/4 C Mozzarella Cheese

1/4 t Oregano

1/2 t Garlic Powder

1/8 Cup Romano Cheese

1. When a recipe tells me how many ounces of spaghetti I need, it just confuses me! This recipe needs about a small fist full of dry spaghetti noodles. Cook spaghetti according to package directions. Preheat oven to 400.
2. Combine eggs and Parmesan and Romano cheese in a small mixing bowl.

3. Add the oregano, basil, garlic and onion powder.

4. Combine until creamy and even. Pour over cooked spaghetti.

5. Mix until spaghetti is evenly coated. Put cheesy noodles into an 8x8 greased glass baking dish.
6. Heat sauce and add Romano Cheese, Oregano, Garlic Powder, and Mozzarella
7. Top with mozzarella cheese and bake for 20 minutes uncovered at 400. Once done, let sit for 5 minutes before cutting.
8. Cut spaghetti into squares and serve with tomato sauce.