Spaghetti Pork Bake 1 pound ground pork 1/2 pound bulk sausage 1 large onion, minced 2 cloves garlic, minced 1 tablespoon vegetable oil 6 ounces tomato paste 1 cup ripe olives, sliced 17 ounces creamed corn 4 ounces sliced mushrooms (canned), drained 1 cup shredded Cheddar cheese 6 ounces spaghetti, broken into 2-inch pieces 1 tablespoon granulated sugar 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 cup grated Parmesan cheese Cook pork, sausage, onion, and garlic in oil in heavy lidded pot until meat is browned; drain off drippings. Add remaining ingredients except Parmesan, stir well. Spoon into a greased 12 x 8 x 2-inch baking dish; sprinkle Parmesan cheese over top. Cover and refrigerate 8 to 10 hours or overnight. Let come to room temperature; bake at 375 degrees F for 30 to 35 minutes or until lightly browned. Yields 10 servings.