This is one of those recipes that is tried and true. When we have company over, or when a friend has a baby and I take her a meal, this is the recipe I make.
#1. It is delicious and not overly tomatoe-y.
#2. Everyone seems to like it. It is easy to make and serves lots of people.

I found the recipe in a magazine about 12 years ago. I hope you like it.

Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper (optional)
1 Tbsp butter
1 can (28 ounces) tomatoes with liquid, cut up
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tsp dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9 inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Printable recipe