Title: Baked Spaghetti
Categories: Entree Pasta Cheese Casserole
Yield: 10 Servings

1	lb	Spaghetti
1	tb	Salt
1	md	Onion; chopped
4	tb	Cooking oil
15	oz	Tomato sauce
16	oz	Tomatoes; chopped
		Salt; to taste
		Pepper; to taste
9	oz	Cheddar cheese
1/4	c	Seasoned breadcrumbs

Boil spaghetti for 15 minutes in salted water; drain. Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper. Cook 20 minutes. Cut up cheese; 1/3 package in small pieces and 2/3 package in strips.

Grease large glass baking dish with oleo. Place 1/2 spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs. Bake at 350 degrees for 25 minutes.

Makes 10 servings

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

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