Preheat the oven to 220C/450F/Gas 7.
Place the spring onions, sun-dried tomatoes, bacon and olives into a lidded ovenproof dish.
Snap the spaghetti until the strands are short enough to fit inside the ovenproof dish. Add the spaghetti strands to the dish and pour over the boiling water and chopped tomatoes. Stir well and sprinkle over the bouillon powder and paprika.
Cover the ovenproof dish with the lid and transfer to the oven for 25 minutes, or until the spaghetti is cooked through.
Set aside to cool slightly, then serve sprinkled with a little grated cheese.
This dish can be frozen for up to one month.