Baked Spaghetti

By á-44783

Ingredients

• House Seasoning:
• 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, recipe follows
• 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 c. grated cheddar
• 1 c. grated Monterey Jack
• 1 c. salt
• 1/4 c. black pepper
• 1/4 c. garlic powder
• Mix ingredients together and store in an airtight container for up to 6 months.

Details

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

Preparation

Step 1

Preheat oven to 350.

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 minutes. Cook the pasta according to the package directions. Cover the bottom of a 13x9x2-inch 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 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.