Spray your oven with a no stick cooking spray. Add onion and green pepper; cook and stir on medium-high heat 3 to 4 minutes or until tender-crisp. Stir in tomatoes and tomato paste.
Bring it to boil and then reduce the heat to low and let it simmer 10 minutes. Stir in velveeta and cook 1 minute or until the velveeta is melted.
Stir in the spaghetti while cooking 2 to 3 minutes or until thoroughly heated.
Ingredients:
1 can (14-1/2 oz.) Italian-style stewed tomatoes
1 can (6 oz.) Italian-style tomato paste
1 medium chopped onion
1 green chopped pepper
1 lb. (16 oz.) Velveeta Pasteurized Process Cheese Spread
12 oz. spaghetti, cooked according to package and drained