1 1/2 lbs. ground beef
1 c. chopped onion
1 clove garlic, minced
1 (28 oz.) can tomatoes, cut up
1 (15 oz.) can tomato sauce
1 (4 oz.) can mushroom pieces, drained
1-2 c. Mozzarella cheese, shredded
1/3 c. grated Parmesan cheese
2 tbsp. sugar
1 1/2 tsp. oregano (crushed)
1 tsp. salt
1 tsp. dried basil (crushed)
8 oz. spaghetti (broken, cooked and drained)

Cook ground beef, chopped onion and minced garlic until beef is brown and onion is tender. Drain. Stir in undrained tomatoes, tomato sauce, mushrooms, sugar, oregano, salt and basil. Bring mixture to a boil. Boil gently, uncovered, for 20 to 25 minutes.

Stir in drained spaghetti. Place 1/2 of this mixture in 13x9x2 dish. Sprinkle with Mozzarella cheese. Top with remaining sauce and spaghetti. Sprinkle with Parmesan cheese. Bake 375 degrees 30 minutes. Serves 12. Freezes very well.