Make a cheese sauce (properly - bechamel with cheese), stir it through the spaghetti, put it in an oven dish, top with sliced tomatoes and grated cheese, bake at about 180 until the top’s the colour you want. Eat hot tonight, then tomorrow cut leftovers into thick, generous slabs, fry until golden all over and serve with bacon and eggs. It’s ever so good for you.
Add grilled zucchini, garlic, roasted red peppers, onion, olive oil, cracked black pepper, salt.