1 (16 ounce) package Italian-style pasta, divided
1 (16 ounce) package shredded mozzarella cheese
2 tablespoons Italian-style seasoning
1 tablespoon olive oil
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
2 1/2 pounds carrots, sliced
8 ounces Italian sausage, sliced
2 tablespoons dried basil
In a small saucepan, combine 2 pounds spaghetti, mozzarella cheese, Italian seasoning, olive oil, rosemary, thyme, sage, carrots and Italian sausage. Increase heat to medium-high and cook, stirring occasionally, for 30 minutes, or until pasta is al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Spread a thin layer of spaghetti on a large, nonstick baking sheet. Top with another layer of spaghetti and spread remaining spaghetti over spaghetti. Place bacon in a large, shallow baking dish. Spread 1/4 cup of bacon grease over spaghetti, along with 1/2 cup mozzarella cheese and 1/2 cup of Italian seasoning. Spread another 1/4 cup of bacon grease over spaghetti. Place another layer of spaghetti over mushrooms, and spread another 1/4 cup mozzarella cheese over spaghetti. Pour sauce over spaghetti, and garnish with parsley and dried basil.
Bake in preheated oven for 30 minutes. Remove from oven; cool to room temperature. In a large bowl, combine mozzarella, Italian seasoning, olive oil, rosemary, thyme and sage. Place mushrooms over spaghetti, and sprinkle with parsley and basil. Cover with foil and refrigerate for 2 hours.
Remove foil from spaghetti; cut into 1 inch squares. Let cool for 5 minutes.