Baked Spaghetti

This is Paula Deen's recipe (which I adapted just a tad with seasoning), which I found on pinterest. It's delicious and even better leftover! I served with salad; some crusty garlic bread would've been a nice addition :)

Baked Spaghetti

2 C canned diced tomatoes

2 C tomato sauce

1 C water

1/2 C onion, diced

1/2 cup green bell pepper, diced

2 cloves garlic, chopped

1/4 C fresh parsley, chopped

1 1/2 tsp Paula Deen's House Seasoning (which is 1 C salt, 1/4 C black pepper, and 1/4 C garlic powder)

1 1/2 tsp Paula Deen's Seasoned Salt (I had Lawry's so that's what I used)

1 1/2 tsp Italian seasoning (I just divvied it up evenly between dried oregano, thyme, marjoram, and basil)

1 1/2 tsp sugar

2 small bay leaves (I didn't have any so I left this out)

1 1/2 lbs ground beef

8 oz uncooked angel hair pasta

1 C cheddar cheese, grated

1 C Monterey Jack cheese

1. Preheat oven to 350°F.

2. In stockpot, combine tomatoes, tomato sauce, water, onion, pepper, garlic, parsley, 3 seasoning mixtures, sugar, and bay leaves.

3. Bring to boil over high heat, then reduce heat and let simmer, covered, for 1 hour.

4. Cook ground beef in large skillet over medium-high heat until fully cooked, with no pink color remaining (next time I may season the meat a little for flavor... even without seasoning though, this recipe was tasty).

5. Drain fat from meat (I didn't, but mine was pretty lean to start out) and add meat to stockpot. Simmer for 20 minutes more.

6. Cook pasta according to package directions.

7. Cover bottom of 13x9x12 dish with sauce. Add a layer of pasta then a little less than 1/2 of each cheese.

8. Repeat the layers, ending with sauce.

9. Bake for 30 minutes. Top casserole with remaining cheese and bake for about 5 minutes more, until cheese is melted and bubbly.

Enjoy!!!