1 (21 ounce) can indian-style pasta sauce
1 clove garlic, peeled, crushed
1 green bell pepper, chopped
1/2 medium head cabbage, shredded
1 carrot, thinly sliced
1 1/2 pounds ground beef
1/4 cup beef bouillon granules
1/8 teaspoon ground cumin
1 1/2 cups black olives, sliced
2 tablespoons olive oil
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Heat a large skillet over medium heat. Add the pasta sauce and garlic and saute for 3 to 5 minutes, or until the pasta is al dente. The vegetables in the skillet will burn very well. Season with the bell pepper, cabbage and carrot, and cook 3 to 5 minutes, until tender.
Transfer the cooked pasta to a 9x13 inch baking dish. Pour the water over the spaghetti and pour the broth over the sauce. Place the cooked spaghetti in the bottom of the dish and add the cooked vegetables. Top with tomatoes and olives. Cover with the remaining 1/4 cup of olive oil and the dried spaghetti, and pour over the sauce.
Bake in the preheated oven for 30 minutes, or until the cooked spaghetti is slightly underbaked.