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Jan 5, 2010

Baked Spaghetti

Baked Spaghetti


2 cups canned diced tomatoes

2 cups tomato sauce

1 cup water

1/2 cup diced onion

1/2 cup diced green bell pepper

2 cloves garlic, chopped

1/4 cup chopped fresh parsley leaves

1 1/2 teaspoons italian seasoning

1 1/2 teaspoons seasoning salt

1 1/2 teaspoons sugar

2 small bay leaves

1 1/2 lbs ground beef

8 ounces uncooked angel hair pasta

1 cup grated cheddar cheese

1 cup grated monterey jack cheese

Preheat the oven to 350F. In a stockpot, combine the tomatoes, tomato

sauce, water, onions, peppers, garlic, parsley, seasoning mixtures,

sugar, and bay leaves. Bring to a boil over high heat, and then reduce

the heat and let simmer, covered, for 1 hour.

Crumble the ground beef in a large skillet. Cook over medium-high

heat until fully cooked, with no pink color remaining. Drain the fat

from the meat, and then add the ground beef to the stockpot. Simmer

for 20 more minutes.

Cook the pasta according to the package directions. Cover the bottom

of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a

little less than 1/2 of each cheese; repeat the layers, ending with

the sauce. Bake in the oven for 30 minutes. Top the casserole with the

remaining cheese, return it to the oven, and continue to cook until

the cheese is melted and bubbly, about 5 more minutes. Cut into squares

before serving.