Chili Spaghetti Casserole

this is the recipe straight from my cook book but you can change it up.

8 ounces of uncooked spaghetti
1 pound lean ground beef
1 medium onion, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 can (15oz) of vegetarian chili with beans
1 can (14.5oz) of Italian-style stewed tomatoes, undrained
1 1/2 cups of shredded sharp cheddar cheese, divided
1/2 cup reduced-fat sour cream
1 1/2 teaspoon of chili powder
1/4 teaspoon garlic powder

Preheat oven to 350. Spray 13x9-inch baking dish with nonstick cooking spray.

Cook pasta according to package directions. Drain and place in prepared dish. (I put them back in the pot that I cooked them in so I could mix it all really good)

Meanwhile, place beef and onion in large skillet; season with salt and pepper. Brown beef over medium-high heat until beef is no longer pink, stirring to seperate meat. Drain fat. Stir in chili, tomatoes with juice, 1 cup of cheese, sour cream, chili powder and garlic powder.

Add chili mixture to pasta; stir until pasta is well coated. Sprinkle with remaining cheese.

Cover tightly with foil and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Makes 8 servings.