Baked Spaghetti

1 tbsp olive oil
1 lb ground beef round
1/2 cup chopped onion (from 1 small onion)
1 clove of garlic, peeled and cut into slices
1 can cream of mushroom soup
1 1/2 cups of tomato-based pasta sauce (I like the Classico Fire Roasted Tomato)
1 cup shredded sharp Cheddar
4 cups cooked spaghetti (8 oz uncooked)
2 tbsp shredded Parm cheese

1. Preheat oven to 400

2. Place olive oil in a large skillet over md-high heat. Crumble in the ground beef and add onion and garlic. Cook until beef is browned. Remove the skillet from heat and transfer beef to a large mixing bowl (drain fat first if there is any). Add the mushroom soup, pasta sauce, 1/2 cup of cheddar cheese, cooked spaghetti and 1/2 cup of water and stir to mix. Transfer the spaghetti to a 13x9 baking dish and sprinkle remaining cheese on top.

3. Bake the spaghetti until it bubbles throughout and the cheese has melted. About 18 to 20 minutes.