Baked Spaghetti

1 package (16ounces)spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10 3/4ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4ounces) condensed tomato soup, undiluted
1 can (8 ounces)tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon garlic salt
1 cup (4ounces) shredded part-skim mozzarella cheese, divided

Break spaghetti in half; cook according to package directions. Meanwhile cook the onion and green pepper over medium heat for about 5 minutes. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti and stir in the sauce. Add 1/2 cup of the cheese. Transfer to a greased 13in. x 9in. x 2in. baking dish. Cover and bake at 350 for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 10 minutes longer until cheese is melted.