|Sweet italian sausages||1 Pound, sliced in 1 inch pieces|
|Garlic||1 Clove (5 gm), minced|
|Stewed tomatoes||2 Pound|
|Canned tomato sauce||16 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Mixed italian herbs||1⁄2 Teaspoon|
|Thin spaghetti||1 Pound|
|Grated parmesan cheese||2 1⁄2 Cup (40 tbs)|
Brown sausages slowly in large skillet; push to one side.
Add garlic and saute 2 minutes; pour off all fat.
Stir in tomatoes, tomato sauce, water, sugar and herbs.
Bring to boiling; lower heat.
Simmer, covered, 30 minutes to blend flavors.
While sauce simmers, cook spaghetti, following label directions; drain well.
Spoon half of spaghetti into a 13x9x2 inch baking dish; top with half of meat sauce.
Repeat with remaining spaghetti and sauce to make 2 layers of each; sprinkle with Parmesan cheese.
Bake in moderately hot oven (375Â°) 30 minutes, or until bubbly hot.
Let stand 5 minutes, then cut into 6 even size servings.
Lift out with wide spatula.