Baked Italian Spaghetti

1 lb. lean ground beef
1 large onion, chopped
1 large bell pepper, chopped
1 large can tomato sauce
3 c. water
1 (6 oz.) can tomato paste
Salt, pepper to taste
2 cloves garlic
1 1/2 tsp. chili powder
8 oz. thin spaghetti
1/2 lb. sharp cheese, grated

Brown ground beef, chopped onion and chopped pepper in large skillet. Add remaining ingredients except spaghetti and cheese. Simmer slowly for two hours. Add more water if necessary. Cook spaghetti until tender; rinse with water. Drain. Layer spaghetti in large casserole alternately with sauce and grated cheese. Just before serving bake at 350° until cheese melts. Eight-12 servings.

up arrow