3 pounds cooked spaghetti, drained
3 quarts prepared spaghetti sauce
2 cups (6 ounces) Wisconsin asiago cheese, grated, divided
5 cups (20 ounces) Wisconsin colby cheese or Wisconsin cheddar cheese, grated
4 cups (16 ounces) Wisconsin mozzarella cheese, shredded
In large bowl, combine pasta, sauce, and 1 cup Asiago. Spoon half mixture into lightly buttered, deep, full-size steam table pan (4 inches deep). Sprinkle with 2 1/2 cups colby and 1/2 cup asiago. Spoon remaining half spaghetti mixture over top of cheese.
Sprinkle with remaining colby and asiago and top with mozzarella. Bake in a conventional oven at 350° F for 40 to 50 minutes, or until cheeses are melted and casserole is cooked completely through; or in a convection oven at 300° F for 40 to 45 minutes.
Remove from heat and let stand at least 15 minutes before cutting to serve. Serve with breadsticks or antipasto salad and pesto bruschetta.
Variation: Substitute 4 cups garlic-herb cold pack for 4 cups colby. Dollop cold pack between layers of spaghetti, as well as on top.