Baked Spaghetti

• 6 ounces uncooked spaghetti (I like the thin best)
• 1 lb ground chuck or 1 lb extra lean ground beef
• 1 cup chopped sweet onion
• 34 teaspoon salt
• 14 teaspoon black pepper (I don't use as I'm allergic to pepper) (optional)
• 12 teaspoon chili powder (optional)
• 34 cup shredded cheddar cheese, divided
• 1 tablespoon Worcestershire sauce
• 1 14 cups ketchup
• 1 tablespoon prepared mustard
• 34 cup beef stock
• 12 cup shredded mozzarella cheese

1. Cook spaghetti following pkg directions; drain and set aside.
2. Preheat oven to 350F Cook ground chuck and onions in a large skillet, stirring until meat browns and crumbles; drain well.
3. Stir in salt, pepper, chili powder (optional), 1/4 cup of the shredded Cheddar, the Worcestershire sauce, catchup, and mustard into the meat mixture.
4. Simmer 5 minutes.
5. Stir in spaghetti and beef stock.
6. Spoon mixture into a Pam sprayed baking dish.
7. Top spaghetti with remaining 1/2 cup shredded Cheddar and the shredded mozzarella.
8. Bake 20 to 30 minutes, or until cheese begins to brown.

ground chuck, sweet onion, salt, black pepper, chili powder, cheddar cheese, worcestershire sauce, ketchup, mustard, beef stock, mozzarella cheese

Taken from www.food.com/recipe/baked-spaghetti-265100 (may not work)