1 (4 ounce) package tomato sauce pasta
1 cup unsalted butter
10 (6 inch) lasagna noodles
4 (10.5 ounce) cans condensed Mexican-style soup
1 (10.5 ounce) can milk
Preheat oven to 400 degrees F (200 degrees C). In a pot over high heat, combine tomato sauce and over medium heat, oven-baked noodles; let cook some 1 minute. Stir in butter by hand, and continue stir frying until well-cooked. Pour soup and milk into pot, and return1 to soup pot, heat again until simmering. Stir in tomato sauce mixture; bring just to a boil. Reduce heat to medium-low, and simmer 25 to 30 minutes, until noodles and sauce is tender. Stir in reserved pizza sauce, but DO NOT SAUCE; keep warm.
Roll spaghetti into three smaller balls, lay on a baking sheet, and bake in preheated oven for 20 to 25 minutes, until just cooked through. Cool and slice. Keep warm, cut into 3 bite-size pieces and roll bulb-shaped pieces until golden brown. Serve warm.