Leftover spaghetti noodles and sauce sitting in my fridge got me thinking, I wonder if I can try to re-create Tucci Benucci's Baked Spaghetti at home?  Traditional recipes call for eggs but were they really necessary?  So I gave it a try.  It was AMAZING!  My whole family was really excited about the results!  My son, Noah, cleared his plate and I told him I don't remember him EVER eating everything on his plate.  Even with pizza, he always leaves the crust.  The kids were told when their plates were empty they could have a little of the leftover Tres Leche Cake.  Noah informed us that Tres Leche Cake was worth it!  This is a recipe I will make over and over again, planning spaghetti one night (making enough for leftovers) and then this a couple nights later for a really easy delicious meal.

* Notice the little corner with no sauce for our sauceless girl, her corner tasted like Mac n Cheese.

1 package (16 oz) GF spaghetti noodles, cooked (we love the Trader Joe's Corn Spaghetti)
2 c Spaghetti Sauce
1/2 stick butter
16 oz low fat cottage cheese
1 c grated Parmesan Reggiano Cheese (or regular parmesan would work too)
8 oz Mozzarella Cheese shredded

1.  Preheat oven to 350 degrees.  Grease 9 x 13 pan (I used butter).
2.  Place 1/2 stick butter in large pot, melt then toss with cooked noodles.  Add cottage cheese and parmesan, toss gently to combine.
3.  Spread 1/2 of spaghetti noodles in 9 x 13 pan.  Pour 1/2 of sauce over noodles.  Sprinkle with shredded mozzarella.  Repeat layers of noodles, sauce and top with mozzarella.
4.  Cover with tinfoil and bake for 35-40 minutes at 350 degrees.  Remove tinfoil and bake another 10 minutes or until the top is bubbly and light brown.
5.  Enjoy!