Baked Spaghetti

Baked Spaghetti

2 C canned diced tomatoes

2 C tomato sauce

1 C water

1/2 C diced onion

1/2 C diced green bell pepper

2 cloves garlic, chopped

1/4 C chopped fresh parsley leaves

1 1/2 tsp Italian seasoning

1 1/2 tsp House seasoning (1 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder)

1 1/2 tsp seasoning salt

1 1/2 tsp sugar

2 small bay leaves

1 1/2 lbs. ground beef

8 oz uncooked angel hair pasta

1 cup grated cheddar

1 cup grated monterey jack

Preheat oven to 350 degrees.

In a stock pot, combine the tomatoes, tomato sauce, water, onion, 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 beed in a large skillet. Cook over medium-high heat until fully cooked. Drain fat and add the beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions, drain. Cover the bottom of a 9x13 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 a 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 4 more minutes.

This recipe is from Paula Deen on the Food Network. When I make this I totally throw in whatever vegetables I have into the sauce when I simmer it - broccoli, carrots, etc. After it has simmered for an hour and before you add the cooked beef I put the sauce in my food processor (or you can use a blender) and puree it so it makes this very smooth, tasty, and healthy spaghetti sauce. My kids have no idea the amount of vegetables they are eating. I also add more cheese than the recipe calls for since more cheese is always a good idea.