Instructions: Cook spaghetti in large pot according to package directions, adding garlic powder to the boiling water. When done, drain, then blanch in hot water. Return to pot; set aside.

Saute onion in olive oil in large, heavy skillet until lightly browned. Add oregano, basil and parsley flakes. Saute for 2 minutes. Add tomatoes and spaghetti sauce. Cook until heated through and flavors meld, about 10 minutes.

Mix spaghetti with sauce. Add shredded cheeses; place over medium heat and cook until cheese has completely melted and spaghetti is heated through, about 15 minutes. Add sugar to Parmesan cheese; sprinkle over spaghetti. Serve with salad and Italian bread.

Yield: 6 to 8 entree servings; 12 to 16 side-dish servings.

Testers note: The sauteed spices give this dish its wonderful flavor. And the parsley-covered tomatoes almost give the appearance of meat.

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