1 lb. pkg. spaghetti
3 tbsp. cooking oil
1 lb. lean ground beef
1 c. chopped onion
1/2 c. finely minced celery
1/2 c. finely minced green bell pepper
2 (10 oz.) cans tomato soup
1 (12 oz.) can tomato paste
3 c. boiling water
1 tsp. Italian seasonings
1/8 tsp. garlic powder
1/2 c. grated Parmesan cheese

Break spaghetti into 3 inch lengths and cook according to directions on package. Drain and set aside. Heat oil in Dutch oven; add meat and separate with fork. Add onion, celery and green pepper. Cook and stir over medium heat until meat is browned. Add soup, tomato paste, water and seasonings; stir well. Bring to a boil. Reduce heat and simmer 30 minutes. Combine sauce and spaghetti in pot; stir. Turn into a 13 x 9 x 2 inch baking dish. Sprinkle cheese over top; bake at 400 degrees for 20 minutes.