Cheesy Spaghetti Bake and Spaghetti Sauce

8 oz spaghetti noodles
1 24-oz jar of your favorite spaghetti sauce, or homemade (see below)
1/2 lb Italian sausage or ground beef, browned
2 c shredded mozzarella
1/3 c grated parmesan

Cook noodles in salted, boiling water until tender. Drain thoroughly. Combine cooked meat with sauce. Turn on oven to 375 degrees. In a 2-quart casserole dish, evenly spread half the noodles. Spread half the sauce over the top of them, followed by half the cheese (both kinds). Then repeat: noodles, sauce, cheeses. In a round, deep casserole dish, you can do this in three layers instead of two. Make sure that your top layer of noodles is covered well with sauce, or else any "exposed" noodles will cook too crsipy. Bake at 375 for 20-25 minutes or until the cheese on top starts to brown, and is bubbly. Serve with salad and garlic bread!

Spaghetti Sauce
2 T olive oil
1/2 medium onion, diced
1 large clove garlic, minced
1 15-oz can diced tomatoes (do not drain)
1 8-oz can tomato sauce
1/2 tsp dried parsley
1/2 tsp dried oregano

In a medium skillet on medium heat, sautee onion with olive oil. When the onion is tender & nearly translucent, add the garlic. Be careful not to overcook the garlic or it will taste bitter. After the garlic has cooked with the onion for a minute or two, add the diced tomatoes and tomato sauce. Add dried spices and bring it to a simmer. Add 1/2 pound cooked sausage or ground beef if you want and continue to simmer while your pasta is cooking. By the time your pasta is done, your sauce will be too!