Leftover Spaghetti, Reinvented

Leftover day couldn't wait until the weekend -- I had some leftover spaghetti and sauce that I needed to use up. So, change of plans for tonight's dinner.

Of course, I couldn't just make plain old spaghetti again. Well, I could, but I just didn't feel like it. I remembered many moons ago making a spaghetti casserole, so I thought I'd see what was in the frig languishing that I could incorporate into my creation. I came up with a partial can of evaporated milk, some cream cheese, the leftover spaghetti sauce with a little bit of spaghetti, some mozzarella cheese, and a couple Italian sausages.

The casserole went together like this: First layer, cooked whole wheat spaghetti mixed with cream cheese, evaporated milk, and a little rice wine vinegar. Second layer - sliced Italian sausage, sauteed. Third layer - mostly sauce, a small amount of spaghetti. Top layer - shredded mozzarella.

Into the oven for a little under an hour at 350 degrees. Added a salad and voila, dinner!