This recipe can be found here. It is also located on page 53 of the Food Network Magazine Jan./Feb. 2012 issue.
Now I know what you are thinking when you look at the pictures that it looks gross. It looks like a pile of slop. I hardly ever go back for seconds except on the holidays. This baked spaghetti had myself and my husband going back for thirds! It was sooo good! I will be making this one again!
- 2 cups of canned diced tomatoes
- 2 cups of tomato sauce
- 1 cup of water
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley leaves (I didn't have any fresh parsley so I used 1 teaspoon of dried parsley)
- 1 1/2 teaspoons Italian seasoning
- Kosher salt and freshly ground pepper
- 1/4 teaspoon of garlic powder
- 1 1/2 teaspoons seasoning salt
- 1 1/2 teaspoons sugar
- 2 small bay leaves
- 1 1/2 pounds ground beef
- 8 ounces of angel hair pasta
- 1 cup grated Monterey Jack
- 1 cup grated cheddar cheese
- Preheat the oven to 350 degrees.
- Combine the tomatoes, tomato sauce, 1 cup of water, the onion, the bell pepper, garlic, parsley, Italian seasoning, 1 teaspoon of salt, 1.4 teaspoon of pepper, the garlic powder, seasoned salt, sugar, and bay leaves in a stockpot. Bring to a boil over high heat, then reduce the heat and let simmer, covered, for one hour.
- Crumble the ground beef into a large skillet. Cook over medium-high heat until fully cooked and no pink color remains. Drain the meat and then add it to the stockpot and simmer for 20 more minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Cover the bottom of a 3-quart baking dish with one-third of the sauce. Add half of the pasta, then one-third of each cheese. Repeat the layers, ending with the sauce.
- Bake for 30 minutes. Top the casserole with the remaining cheese and continue to bake until the cheese is melted and bubbly, about five more minutes.