Isabel'S Jewish Spaghetti

• 1 lb spaghetti
• 1/4 lb butter or 1/4 lb margarine
• 1 lb Velveeta reduced fat cheese product, cut into 1/2 inch cubes
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1/2 cup water
• 1/2 cup ketchup

1. Preparation:
2. Preheat oven to 350 degrees.
3. In a large pot, prepare Spaghetti according to package label.
4. Strain Spaghetti.
5. Return to pot.
6. Toss Margarine or Butter with Spaghetti until melted.
7. In a medium sauce pan add tomato paste, tomato sauce, water and ketchup.
8. Over low heat slowly add Velveeta until it is all melted and fully incorporated into sauce.
9. Pour sauce over buttered spaghetti and toss gently until well combined.
10. Pour Spaghetti into a greased 9 x 13 inch baking pan.
11. Cover with Aluminum foil.
12. Bake 45 to 60 minutes until firm.
13. Enjoy!
14. **Variation: Do not bake.

butter, velveeta reduced fat cheese, tomato paste, tomato sauce, water, ketchup

Taken from www.food.com/recipe/isabels-jewish-spaghetti-131558 (may not work)