Baked Spaghetti

My cousin, Mary would always prepare this dish for family gatherings. It is simple, filling and may be prepared ahead of time. I am able to expand this recipe as needed, enabling me to make more than one pan of spaghetti at a time. 

• 12 oz pasta
• 1 lb ground meat
• 1 small onion, chopped (or ½ cup frozen chopped onions)
• 2 small cans tomato sauce
• 1 small can tomato paste
• 2 cubes beef bouillon
• seasoning as listed 

Preheat oven to 350. Brown ground meat. Drain and set aside.

Boil 1 ½ quarts water in a large stock pot. Add bouillon cubes and allow to dissolve. Add 1 tablespoon oil to boiling water. Add pasta. Stir to prevent sticking. Cook pasta until just tender.  DO NOT DRAIN.

Add tomato sauce and paste. Season with 1 tablespoon crushed garlic, 2 tablespoons fresh oregano, 1 tablespoon basil and salt and pepper. Blend thoroughly.

Add meat. Mix. Pour mixture into large flat baking dish. It will look sloppy. Top with mozzarella and parmesan cheese.

Bake one hour or until firm. Allow to cool for 15 minutes. Cut into squares.