I cooked up an entire 16 oz. box of Mueller’s Vermicelli spaghetti and after having some for a dinner several weeks ago, I put the rest in a gallon ziploc bag and froze it. As I was trying to decide what to have for supper I came across it and also found a container of frozen home-grown tomato puree that my daughter made from her garden bounty and brought for me. Since I was thinking about making lasagna in a couple of weeks, I already had the ricotta and the mozzarella and more tomato sauce on hand. I then put it all together just like you would to make lasagna but made baked spaghetti instead. I did add a little bit of oregano, basil and a touch of nutmeg to the ricotta cheese.
First a bit of tomato sauce, and a little spaghetti over it into the pan; then top with about 8 dollops of ricotta; next - shredded mozzarella spread generously and do it all over again with a final topping of parmesan/romano shredded cheese.
Bake for about one hour at 325° and let rest before cutting into squares.
This saved me time, water, electric stove energy and was really tasty.