Added by Edley | Tue 28 Jul 2009 @ 21:36
This is an old family recipe that feeds 4, gives you leftovers for the rest of the week, and freezes really well. I think the leftovers are even better than the first serving.
2 - 3 packages of spaghetti, cooked
1 ham, cubed
1 lbē swiss cheese, grated
2, 28oz cans stewed tomatoes
2 - 3, 14oz cans tomato sauce
Crushed Red Pepper (optional)
Preheat your oven to 375 degrees; grease the bottom and sides of a 9 x 13 casserole dish generously with butter.
Cook your spaghetti according to the package directions, maybe a few seconds longer; you don\'t want your pasta too al dente for this dish. Drain and rinse with cold water to stop the cooking process.
Layer your ingredients into the casserole dish as follows:
stewed tomatoes (make sure these are nicely distributed)
Repeat the layers until you are out of ingredients, or you run out of room. Your last layer of cheese should be double thick, to form the top crust.
Cover with foil and pop it into your pre-heated oven for about 40 minutes. As all ovens vary, I start peeking at mine around 30 minutes in, just to make sure everything\'s okay. After your casserole is cooked, place it under the broiler to brown the top; this should take about 30 seconds to a minute, depending on your oven. Keep an eye on it, as you don\'t want the top to burn, but some darker spots are nice.
Allow your casserole to cool a bit, just before serving. This gives the melted cheese inside a moment to re-form a bit and makes it a bit easier to serve. Top each serving with a bit of crushed red pepper for kick, if you like. This dish is excellent with a simple green salad and garlic bread.
The ingredients you use in this dish can dramatically change the taste. I\'ve tried smoked turkey breast or sausage instead of ham, and different types of melting cheeses like cheddar, fontina, and grueyere. The sauce and stewed tomatoes you use can also be varied; try mexican-style stewed tomatoes for extra kick.