dish with a small dab of butter or cooking spray so the noodles don’t stick.
Break the dry spaghetti in half so it fits easily in the casserole dish. Spread the pasta out as evenly as you can in the dish; it’s okay if it overlaps and looks a little messy.
In a medium bowl or large measuring cup, whisk together the melted butter, minced garlic, dried Italian seasoning (or dried parsley blend), salt, and black pepper. The mixture should look speckled with herbs and garlic.
Carefully whisk the hot water into the butter mixture until everything is well combined. It will look like a thin, golden, herby broth.
Pour the butter mixture evenly over the dry spaghetti in the casserole dish. Use tongs or a fork to gently press the pasta down so most of it is touching the
