Baked Spaghetti

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Servings: 8
READY IN
2hrs 10mins
Ingredients
  • 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
Directions
  • 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.