4 cups cooked pasta
2 whole tomatoes
6 green bell peppers, seeded and cut into 1 inch pieces
1 tablespoon white sugar
1/2 teaspoon salt
1 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large mixing bowl, put tomato pulp and salt to taste. Mix in oregano. Place squash and 1/3 cup olive oil into a small saucepan. Saute well, but don't steam.
Place mixture onto baking dish. Drizzle tomato mixture over spaghetti mixture. Cover with bread, top with plenty of egg.
Bake in preheated oven for 25 minutes or until heated through. Serve hot or cold.