7 oz. spaghetti
1 lb. ground beef
1 (16 oz.) can stewed tomatoes
1 (15 oz.) can tomato sauce
2 tsp. Italian seasoning
1 tsp. sugar
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 (4 oz.) can sliced mushrooms, drained
1/2 c. sliced pitted ripe olives
1/4 c. sliced green onion
2 tbsp. cooking oil
1 c. shredded Mozzarella cheese (4 oz.)
2 tbsp. snipped parsley

Cook spaghetti according to package directions; drain and set aside. Meanwhile, in a 10 inch skillet, cook ground beef until browned. Drain off excess fat. Stir in undrained tomatoes, tomato sauce, Italian seasoning, sugar, salt, garlic powder and pepper. Bring to boiling. Reduce heat; simmer, uncovered, 10 minutes.

To cooked spaghetti add mushrooms, olives, green onion and cooking oil; toss to mix. Layer half of the spaghetti mixture into a 12 x 7 1/2 x 2 inch baking dish; top with half the meat mixture. Repeat layers. Bake, covered, in a 350 degree oven for 20 minutes. Sprinkle with Mozzarella cheese; bake, uncovered, 5-10 minutes more or until heated through. Sprinkle with parsley. Makes 6 servings.