Baking this pasta and meat sauce for even a few minutes blends the flavors, firms up the spaghetti and melts the cheese throughout. And the leftovers are divine!

Spaghetti Casserole with Diced Pork and Mushrooms

8 ounces spaghetti noodles
2 tablespoons vegetable oil
1 pound pork, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 green bell pepper, seeded and chopped
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed dried basil
1/4 teaspoon ground black pepper
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup milk
1 (4-ounce) can sliced mushrooms, drained
1 tomato, cored and sliced
4 ounces shredded cheddar cheese

1. Cook spaghetti according to package directions; drain and set aside.
2. In a large heavy skillet over medium-high heat, heat oil and add pork. Brown pork, stirring frequently, about 5 minutes. Add onion, celery and bell pepper; sauté until vegetables are tender, 5 to 7 minutes.
3. Stir in salt, Worcestershire sauce, basil and pepper; cover, reduce heat and simmer for 25 minutes.
4. Preheat oven to 350°F (175°C).
5. Add soup, milk and mushrooms to the pork sauce; cover and simmer for 5 minutes.
6. Combine pork mixture with spaghetti; spoon into a baking dish. Arrange tomato slices on top and sprinkle with cheese. Bake 5 minutes, or until cheese melts.

Makes 4 servings.