4 cups cooked spaghetti
1 (20 ounce) can tomato sauce
2 cups water
2 tablespoons chicken bouillon granules
2 teaspoons dried chili powder
1 teaspoon turmeric
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until pasta is al dente; drain.
Meanwhile, cook tomato sauce and water over medium heat in a large skillet over medium heat. Add bouillon cubes; stir in chili powder and turmeric. Cover and reduce heat to low.
While pasta is cooking, bring a large pot of lightly salted water to a boil. Add pasta and continue cooking until pasta is al dente; drain.
Pour tomato sauce and onions into large saucepan; pour over pasta mixture in a 9x13 inch dish. Mix with cornstarch and lime juice, returning tomato mixture to second bowl, stirring until well mixed. Layer with Italian cheese and serve.