Spasagne... and life just got a bit more complicated

We just had a total whirl wind weekend - a trip to my mom's place five hours away, my sister's bridal shower, a drive home immediately afterwards so that I could get up early to run on a marathon relay team with my coworkers, and then my husband heading back down south to start a new job.  Phew!  I think we'll all be using this week to recover.

My husband's new job is a pretty exciting prospect.  It'll put him working closer to home and with shorter working hours so he'll have more family time.  And it's in a field he loves - it couldn't be better!  The tough part (which is making life a bit more complicated) is that there's a long training period which will take him away from home Monday to Friday for months.  This week my mom is visiting to help out, which is amazing.  Absolutely amazing.  But, she won't always be here, so I'm all about finding ways to simplify everyday tasks and keep myself sane.

And so, I thought I'd share the dinner I prepared tonight.  I inadvertently invented and named it a couple of years ago, and it's been making regular appearances on our menu ever since.  Yesterday I found myself officially out of meal planning ideas, and decided to throw Spasagne in the mix as an easy option for a Monday.  I prepped it while the kids were munching on cheese, crackers and fruit yesterday afternoon, and today it just needed to be popped into the oven.  It was a delicious dinner, with almost no effort! 

So, I give you...

Spasagne (hint: it's a cross between spaghetti and lasagne)

Pasta and Homemade Meat Sauce - just add cheese

1 family portion of spaghetti (cooked)
1 family portion of meat sauce
1/2 - 1 c grated mozzarella cheese
2 tbsp grated parmesan cheese

1.  Cook spaghetti to al dente consistency.  Note that whole wheat pasta is not appropriate for this recipe, as it tends to lose texture.  We use 'Smart' brand pasta and it works well.
2.  Combine meat sauce and cooked pasta.
3.  Transfer into casserole dish and top with cheeses.
4.  Cover and bake at 350F until heated through and bubbly.  Let rest five minutes, cut into square slices and serve.

Note - To make ahead, follow steps 1-3, then refrigerate overnight. 

Hot from the oven and ready to enjoy!

And, in the spirit of keeping things simple, here's a short list of what I love about Spasagne:
1.  It's quick and easy.
2.  It incorporates the cheesy goodness of lasagne, without the fuss of layering pasta and sauce.
3.  I can make it with the homemade meat sauce that I have in my freezer, so it's a weeknight, home cooked meal ready in no time.
4.  I can sneak extra veggies into it via the sauce; kids will probably be too distracted by the cheesy goodness to even notice.
5.  My family loves it.  My mom even went back for seconds tonight, and that never happens!