- 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
- HOUSE SEASONING (USE 1 1/2 TSP)
- 1 cup salt
- 1⁄4 cup black pepper
- 1⁄4 cup garlic powder
- Preheat the oven to 350 degrees F.
- 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.
- House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.