- 180 mins
- 210 mins
Ingredients
- 2 cans (14.5 oz.) diced tomatoes with garlic, onion and oregano
- 2 cans (15 oz.) tomato sauce
- 1 c. water
- 1/2 c. diced onion
- 2 cloves chopped garlic
- 1/4 c. chopped fresh parsley
- 1 1/2 t. italian seasoning
- 1 1/2 t. house seasoning (1 c. salt/ 1/4 c. pepper)
- 1 1/2 t. seasoning salt
- 1 1/2 lb. ground beef
- 1 1/2 t. sugar
- 2 pkgs. fresh spaghetti pasta
- 1 c. grated cheddar cheese
- 1 c. grated monterey jack cheese
Preparation
Step 1
In a stock pot, combine the tomatoes, tomato sauce, water, onions, garlic, parsley, seasoning mixtures, and sugar. Bring to a boil over high heat and let simmer, covered for one 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 2 more minutes. Cook the post according to the package directions, Cover the bottom of a 13 x 9 pan with sauce. Add 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 min. Top the casserole with the remaining cheeses, return to the oven and continue to cook until the cheese is melted and bubbly, about 5 more minutes. 350 degrees.