Baked Spaghetti

By Sharon-2

You can easily shortcut this recipe with prepared sauce, but you must use angel hair pasta and Jack cheese. It makes this!

Ingredients

• 2 cups canned diced tomatoes
• 2 cups tomato sauce
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh parsley leaves
• 1 tsp each basil and oregano
• 1 1/2 teaspoons seasoning salt
• 1 1/2 teaspoons sugar
• Pepperoncinies to taste
• 2 small bay leaves
• 1 1/2 pounds ground beef (can spice up with sausage)
• 8 ounces uncooked angel hair pasta
• 1 cup grated cheddar
• 1 cup grated Monterey Jack

Details

Servings 10
Preparation time 30mins
Cooking time 145mins
Adapted from foodnetwork.com

Preparation

Step 1

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 and sprinkle on sliced pepperoncinis. 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.