I have a question....if you want to freeze this is it done after step 2 but before step 3?

Thanks so much!

Made this today, TRUE!
Luckily I put a tray underneath as it slightly bubbled over too!
Did top it with mozzarella cheese!
For my friend's family, this certainly will please!

Cooked as is with soy protein crumbles instead of meat. Tasted great. Would only change adding more sauce and only cooking pasta till aldente.

I tried this last night. I made a double batch so I could freeze one and used venison sausage. This was delicious! My ten year old loved it. I am so happy that I have another one ready to go in the freezer. So easy to put together and a real nice change from the same old spaghetti. Thank you Tammy for an awesome recipe!

I made this for dinner last night...it was so flavorful! I doubled the recipe so I would have leftovers. I will be making this again!

I made this last night for dinner and it turned out really well. I doubled it and we had a lot (looking forward to eating it again for dinner tonight). I did have a couple of additions/substitutions: For the noodle mixture I added two eggs (since it was doubled) to help bind it together so that it stayed together when cut out of the pan. For the sauce, I used a pack of Birdseye frozen seasoning vegetables (which I keep on hand) in lieu of the onion, and I added a can of diced tomatoes. I also used half ground beef and half Italian Sausage. Instead of buying separate packs of the different cheeses, I used a shredded Italian cheese blend which had mozzarello and Parmesan cheese in it. I originally had bought the ingredients to make regular spaghetti, but when I saw this recipe I decided to try it and stopped on the way home to pick up cottage cheese. I'm glad I did!

I tried this one evening when I was craving a baked pasta dish, but didn't have many ingredients, the first time I made it, I was even lucky enough to have the feta in the fridge. This freezes beautifully and it's become a regular meal that's stocked in my freezer.

This has been a great dish to make. I usually double it and freeze half of it in a 8x8 aluminum pan. I've made it for countless friends who've needed meal support, and I'm making it for my freezer meal club ladies that I'm meeting with this week. Thanks for such a great recipe!

This is a tasty dish! It's my favorite spaghetti recipe. This is what I make when I am going to take a meal to someone as well. Sooooo flavorful!

This dish was very tasty and a everyone loved it. Certainly another recip to add to my collection. :)

I'm a fan of baked spaghetti and had been wanting to try this recipe for a while. When I was asked to take dinner over to our pastor's house after his wife was in the hospital, I thought it would be the perfect opportunity to try a little more "dressed up" favorite. I made it up with the three cheeses (topped both pans with more shredded mozzarella) and delivered it to pastor's house with instructions to bake before serving. When I got home we baked our portion and we *loved* it! Like Tammy, I could have eaten the pasta and cheeses all by themselves, but the sauce was nice, too. ;-) My brother's girlfriend ate with us that evening and she enjoyed it so much that she asked for the recipe.

When I saw my pastor a few days later he said, "I don't know what was in that spaghetti, but it was delicious." He said it was great as leftovers warmed up, too. (We didn't get to try that out at our house!) This week my brother's girlfriend made it for her parents and sent word to me that it had been a hit over there, too. Thanks for bringing us great recipes, Tammy! :-)

We really liked this cheesy Spaghetti. I used Tinkyada's brown rice gluten free spaghetti and it turned out great. I froze some to make sure the noodles freeze well, and then I will make a huge batch for meals when our baby arrives. Thanks!

We all loved this recipe. I don't think our family will ever want plain spaghetti again!! It was so good that I call my mom and step dad up and invited them over next week so I can make it for them. He's a big pasta lover.

This is so cheesy and good! Spaghetti is one of those things that are so easy to toss together that I have burnt my family out on it. So to switch it up, we tried this recipe. They loved it! The only thing I did different was to use 6 ounces of noodles. It made enough for dinner last night and lunch today for our family of four. Thank you Tammy for another superior recipe. DeDe

I made this recipe last night and I loved it! I actually at the leftovers for breakfast this morning. :)
I didn't have cottage cheese or feta cheese, and since I don't like parmesan I just used mozzerella and chedder. It was great!!

In Laos we don't get cottage so I did it from scratch. It was ok but didn't stop me from trying this recipe. My husband told me that he like good old spaghetti but this so delicious when he cleared the table he told me to make sure to add it to the menu :) Thanks for sharing, Tammy.
God bless you,
Ping

My family enjoyed this. I doubled the recipe and it made a LOT. Next time I'll use my lasagne/roasting pan instead of a 13x9 glass pan. Otherwise, I wouldn't change anything. Thanks.

Please see the recipe above for my complete review! Thanks! ~Tammy

I did not have feta cheese, so I will have to make it again and use the feta next time. Otherwise it was a very good recipe and well received by my dear family and a couple of extra teenagers that were gracing our table! No leftovers!!

I didn't use Feta Cheese with mine and since i doubled it, it could have used some more cottage cheese.

I made this for dinner last night, and when it was time to put away the leftovers, there was only one small corner of spaghetti left in the pan! We're not big spaghetti eaters; it's more of a "filler" meal for us in between something else we like better ;), but everyone raved about this recipe. It ended up being two-cheese because I didn't have feta, but I did sprinkle another layer of mozzarella over the sauce. It was not at all dry, either. This recipe will definitely take the place of plain spaghetti in our house!

This recipe was good, although, in my opinion, you really shouldn't mess with regular, old Spaghetti & Meatballs. That being said, I thought I would try this recipe. I made the night before and placed in the refrigerator. I think this is the best thing to do for pasta bakes since the flavors have a chance to "mingle". This is why spaghetti and lasagna always taste better the second day. If you do refrigerate, set out for about 30 minutes before baking. I doubled the recipe and place in a 9 x 13 pan and did not add Feta Cheese since I didn't have any in the house. Anyway, this was a good pasta bake and it was nice to have a change. Thanks Tammy!

I made a huge batch of this yesterday since we were having company and because I wanted an extra pan to put in the freezer. Everyone really liked the way it came out. The only thing I really did differently was to use cheddar cheese instead of the mozzarella, just because we like to support the local farmers ; ), and since we love cheddar cheese.

This recipe is just what we needed on a snowy, windy night. I used all five of the suggested cheeses. I was a little worried about it being too cheesy, but it had plenty of sauce to balance everything out. We had vegetarian spaghetti sauce and no ground meat. It is really yummy and simple!

I made this after you posted about the recipe on The Little Red Hen's blog. I made mine pretty much like yours (no feta cheese though), but warmed the sauce in the oven next to the spaghetti, mainly because tomato sauces upset my husband's stomach. I covered both and they came out fine. My husband really doesn't like spaghetti and told me this one was really good, and to please make it again. My daughter loved it too.