Baked Spaghetti

A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
* Serves: 4-6
==Ingredients==
* ½ package (1 pound) spaghetti, cooked according to directions
* 4 (15½ ounce) cans tomatoes, chopped, with juice
* ½ can luncheon meat, diced
* 1 teaspoon vegetable oil
* 1 onion, diced
* 1 bunch cilantro, chopped
* 1 teaspoon oregano
* 1 teaspoon sweet basil
* pepper, to taste
* 1 teaspoon garlic powder
* 1 cup shredded cheese or Parmesan cheese
==Directions==
# Preheat oven to 350 °F.
# Rinse cooked spaghetti in cold water; set aside to drain.
# Chop tomatoes as small as possible; set aside with juice.
# Brown luncheon meat in large pan with oil. Add onion, lower flame and stir constantly until onions are brown. Add tomatoes with juice, cilantro, oregano, basil, pepper, and garlic powder.
# Bring to boil, reduce heat and simmer 15–20 minutes, stirring occasionally.
# In oiled 4 quart pan, layer half of the cooked spaghetti, ½ tomato mixture, then the rest of the spaghetti, then the rest of the tomato mixture. Top with cheese.
# Bake at 350 °F for 30 minutes.
== Variations ==
* To lower the sodium content: substitute lean ground beef or lean ground bison for luncheon meat. Or omit meat or both luncheon meat and Parmesan cheese.
* To lower the fat content: omit cheese or omit cheese and meat.
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Category:Cheese Recipes
Category:Italian Recipes
Category:Parmesan cheese Recipes
Category:Spaghetti Recipes
Category:Tomato Recipes