Baked Spaghetti

Recipe Ingredients

2 cups	125g / 4.4oz	Canned diced tomatoes
2 cups	474ml	Tomato sauce
1 cup	237ml	Water
1/2 cup	31g / 1.1oz	Diced onion
1/2 cup	73g / 2.6oz	Diced green bell pepper
2		Garlic cloves - chopped
1/4 cup	10g / 0.4oz	Chopped fresh parsley leaves
1 1/2 teaspoons	7.5ml	Italian seasoning
1 1/2 teaspoons	7.5ml	House Seasoning - (see recipe)
1 1/2 teaspoons	7.5ml	Seasoning salt
1 1/2 teaspoons	7.5ml	Sugar
2 teaspoons	10ml	Bay leaves (small)
1 1/2 lbs	681g / 24oz	Ground beef
8 oz	227g	Uncooked angel hair pasta
1 cup	237ml	Grated cheddar
1 cup	237ml	Grated Monterey Jack

Recipe Instructions

Preheat the oven to 350 degrees.

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.

This recipe yields 10 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B05) - from the TV FOOD NETWORK

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