1. Partially cook the spaghetti 6 to 7 minutes, or until slightly firmer than al dente. Drain well and either return it to the pot or place it in a large mixing bowl.
2. Add the sauce to the spaghetti and toss well to coat.
3. Transfer the pasta to a 13x9 inch baking dish and top with mozzarella. Bake in a preheated 350°F oven for 30 minutes.
4. Cut the baked spaghetti into squares (as you would lasagna), remove it from the dish with a spatula or serving spoon.
Unless you are cooling off your freshly cooked pasta for a salad, don’t rinse it with water after draining it. Pasta releases starch while it cooks—and it is this starch that actually helps the sauce cling to the pasta.
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