Baked Spaghetti

By june

Ingredients

• The Lady's House Seasoning:
• 1 1/2 lbs ground chuck
• 1 green bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 1 (15-oz) can diced tomatoes
• 1 (15-oz) can tomato sauce
• 1/2 cup water
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp Italian seasoning
• 1 1/2 tsp the Lady's House Seasoning (recipe follows)
• 1 1/2 tsp seasoned salt
• 1 1/2 tsp sugar
• 2 small bay leaves
• 8 oz uncooked angel hair pasta
• 1 (8-oz) pkg Cheddar cheese, grated
• 1 (8-oz) pkg mozzarella cheese, grated
• 1 cup salt
• 1/4 cup ground black pepper
• 1/4 cup garlic powder
• Stir the ingredients together. Keep the seasoning in a shaker near the stove for convenience.

Details

Servings 8

Preparation

Step 1

In a large saucepan, cook ground chuck, bell pepper, onion, and garlic, over medium heat, stirring until meat crumbles and is browned and vegetables are tender. Drain well.
In a Dutch oven, combine drained meat mixture, crushed tomatoes and next 9 ingredients. Bring mixture to a boil, stirring occasionally; reduce heat, and simmer, uncovered 30 minutes, stirring occasionally. Remove and discard bay leaves.
Cook pasta according to package directions. Drain well, and set aside.
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.
Spoon 1/3 of the sauce mixture over bottom of prepared baking dish. Top with 1/2 of pasta, then 1/3 of cheese. Repeat layers, ending with sauce and reserving remaining 1/3 of cheese.
Bake, uncovered, 45 minutes. Top with remaining cheese, and bake 10 to 15 minutes, or until cheese is melted. Remove from oven and let rest 10 minutes before cutting into squares to serve.