Baked Spaghetti III

Ingredients

• 2 ounce olives black drained canned
• 1 teaspoon thyme leaves dried
• 2 cloves garlic minced
• 1  bell pepper green sliced in rings
• 1 teaspoon ground cumin 
• 1 teaspoon ground pepper black
• 0.3 cup catsup 
• 0.3 cup olive oil 
• 3  onions chopped
• 1 pinch salt 
• 2 cups mozzarella cheese shredded divided
• 1 pound pasta like spaghetti 
• 1 tablespoon tomato paste 
• 4  4 tomatoes juiced
• 1 cup water 

Equipment

• frying pan
• oven
• pot
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, heat olive oil.
3. Saute garlic and onions in oil until tender. Stir in tomato paste, black pepper, cumin, thyme, tomato juice, water, ketchup and salt. Reduce heat to low, and simmer 15 minutes.
4. While sauce is simmering, bring a large pot of lightly salted water to a boil.
5. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
6. Stir the cooked pasta into the sauce. Stir in 1 cup of the shredded mozzarella.
7. Pour all into a 9x13 inch baking dish. Top with the remaining mozzarella, sliced olives and bell pepper.
8. Bake in preheated oven 20 to 30 minutes, until hot and bubbly.