1/2 lb. cooked spaghetti, drained (linguini is best to use)
1 lg. can (18 oz.) whole peeled tomatoes & juices (chop a little with edge of
lg. spoon)
1 c. shredded mild American cheese
Salt to taste

In an oven-proof dish (pan not as good as glass), layer ingredients. Start with spaghetti, then tomatoes, then cheese. Repeat 2 or 3 times ending with cheese on top.

Bake uncovered at 350 degrees for about 1 hour or until cheese on top layer is browned. This tastes better warmed up for the second day.

NOTE: Mrs. Lebow of Chicago gave me this recipe 60 years ago and it was old then. It's a cook ahead main dish to heat up for the family after you have had a long hard day busy outside of the kitchen.