NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothous
Million Dollar Spaghetti Casserole is an easy hearty casserole that is both budget-friendly and easy to make. This casserole is simple and a great way to feed a family or a crowd!----Mix of spaghetti and lasagna.
Baked Spaghetti from The Country Cook. This recipe is inspired by the Spasagna at Cheddars Restaurant but it& SO simple. Spaghetti tossed with jarred alfredo sauce and creamy cheese all topped off with a beefy spaghetti sauce!