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Spaghetti and Tomatoes

Cook spaghetti in boiling salted water until tender. Drain and rinse. Put a layer of the spaghetti in a buttered baking dish. Cover it with a layer of tomato sauce made like White Sauce II, using strained canned tomatoes instead of milk. Dot with 1-inch cubes of bacon and onion, chopped fine. Repeat layers until dish is full. Cover with buttered crumbs and put in an oven and bake until hot throughout. A little grated cheese may be sprinkled on each layer of tomatoes if desired. 1 cup macaroni 1 cup white sauce