1 lb spaghetti (more or less)
1 lb Italian sausage
2 (26 ounce) jars Prego spaghetti sauce
16 ounces ricotta cheese
1 tablespoon dried parsley
2 cups mozzarella cheese, grated
14 cup parmesan cheese, grated
Cook spaghetti till just al dente, drain. Brown sausage or hamburger, you may want to mix in some garlic and onion if desired, then drain well. Beat eggs, then mix with parsley and ricotta cheese. Mix spaghetti noodles and spaghetti sauce with the sausage. Layer half the noodle mix in a 9x13 pan (or 2 8x8 pans) then spread with ricotta mixture, sprinkling on 1 1/2 cups of the mozzarella cheese. Top with remaining spaghetti mix. Sprinkle top with mozzarella cheese and parmesan cheese. (To freeze, cover with heavy duty foil and freeze in pan. To reheat, thaw overnight in refrigerator and bake at 350, uncovered, until warm through--about 45-50 min). To bake now, put in preheated 350 oven and bake uncovered for 45 minutes.