Preheat oven to 350ºF and lightly oil baking dish; set aside (See Recipe Notes below)
1 tablespoon oil
Cook pasta according to directions on package; drain and allow to sit for 5 minutes to cool a little
1 lb. spaghetti
Lightly beat three eggs in a small bowl; set aside
3 whole eggs
Place cooked spaghetti in large bowl
Pour beaten eggs over spaghetti
Using tongs, mix pasta and eggs until pasta is well coated
Transfer pasta to baking dish
Bake 20 minutes covered with foil
Assembly
Scoop warmed leftover chili over baked spaghetti
4 cups leftover chili
Top with shredded cheese
6 ounces shredded cheddar cheese
Bake covered at 350ºF until chili is hot and cheese is melted
Allow dish to sit a few minutes; slice with serrated knife and serve
Notes
If you make this in a 9 x 13 baking dish, use 2 lbs. of pasta, 6 eggs and bake the pasta 30 minutesIf you bake it in a smaller casserole dish like an 8 X 8 size, just use 1 pound pasta and 3 eggs.