Baked Spaghetti By Paula Deen

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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 garlic cloves, 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
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
• 3 bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
• 4 crumble the ground beef in a large skillet.
• 5 cook over medium-high heat until fully cooked, with no pink color remaining.
• 6 drain the fat from the meat, and then add the ground beef to the stockpot.
• 7 simmer for 20 more minutes.
• 8 cook the pasta according to the package directions.
• 9 cover the bottom of a 13 by 9 by 2-inch pan with sauce.
• 10 add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
• 11 bake in the oven for 30 minutes.
• 12 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.
• 13 cut into squares before serving.
• 14 house seasoning: mix ingredients together and store in an airtight container for up to 6 months.