Cook the spaghetti "al dente" in salted water, drain and place in a baking dish.

Finely dice the onion and garlic and sauté in the olive oil. Add tomato paste and sauté briefly.

Add the canned tomatoes. Fill the empty can with water and add it to the pot as well. Mix everything well and bring to the boil. Then turn the stove to the lowest setting and let the sauce simmer for 20 minutes. Stir occasionally.

Season the sauce with the spices to taste and spread over the spaghetti.

Spread the "meatballs" on the spaghetti and sprinkle with cheese. Bake at 180 ° C in a preheated oven for 20-25 minutes.