• 1 package spaghetti
  • Olive oil
  • 3 cloves garlic, chopped
  • 1/4 cup green pepper, diced
  • 1/4 cup shallots, diced
  • 1 can (28 oz.) stewed tomatoes
  • 1 small can tomato paste
  • 1 cup water
  • Spices, to taste
  • 2 cups shredded cheddar cheese
  • Breadcrumbs
  • Butter or margarine


  1. Boil, rinse and drain the spaghetti.
  2. Fry the garlic, green pepper and shallots in the olive oil until soft. Set the vegetables aside.
  3. Pour the can of stewed tomatoes, the tomato paste, water and spices of your choice in a pot (it can be the same pot you cooked the spaghetti in), and cook over a low flame. Chop the stewed tomatoes while the mixture is cooking. Add in the vegetables you set aside earlier. Bring the sauce to a boil and then turn off the fire.
  4. Remove the pot from the stove and add the cooked spaghetti. Mix well. Add two cups of shredded cheddar cheese and return pot to the stove, over a low flame. Cook the mixture until cheese is fully melted.
  5. Pour the mixture evenly into a greased glass casserole dish. Sprinkle breadcrumbs all over the top, and add some dollops of margarine.
  6. Bake on 350 for 45 minutes, or until spaghetti is nicely browned.