Ingredients
- 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 Seasonings
- 1 1/2 tsp House Seasoning (Recipe Follows)
- 1 1/2 tsp Seasoned Salt
- 1 1/2 tsp Sugar
- 2 Bay Leaves
- 1 1/2 Pounds Ground Beef (48)
- 8 Ounces Angel Hair Pasta (or very thin spaghetti) (16)
- 1 C Grated Cheddar Cheese (12)
- 1 C Grated Monterey Jack Cheese (12)
- House Seasoning: (This is good on any meat as seasoning.)
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months. (This makes quite a bit. I would half or even quarter the recipe.)
Preparation
Step 1
In a stockpot combine the tomatoes, tomato sauce, water, onions, peppers, parsley, seasonings, sugar, and bay leaves. Bring to a boil over high heat. Reduce the heat; cover, and simmer for one hour. Cook and drain ground beef. Add beef to the sauce and simmer 20 more minutes. Cook the pasta according to the package directions.
Cover the bottom of a 13 by 9 casserole dish with some sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; ½ the remaining sauce, rest of the pasta, most of the reserved cheese, and end with the last of the sauce. Bake at 350 degrees 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. Let stand 5 to 10 minutes. Cut into squares before serving.
Serves 15 at 6 Points Each. 10 at 9 WW Points Each