This recipe is adapted from the lovely Paula Deen's magazine. I've tried several baked spaghetti variations over the years, and this is definitely THE one I will be using from here on out. Very flavorful, big hit with the whole family, and makes great left-overs. Perfect dinner for heading into fall...a good one for baking it and keeping it warm for people trickling at different times for dinner. So here you go:
1 1/2 pounds ground beef
1 green bell pepper, diced
1 sweet onion, diced
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
1/2 cup water
1 1/2 tsp. Italian season
1 1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 1/2 tsp. sugar
2 bay leaves
8 oz. angel hair pasta
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
In a large saucepan, cook ground beef, pepper, onion, and minced garlic over medium heat, stirring until beef is browned and crumbly and vegetables are tender; drain well.
In a large dutch oven, combine meat mixture, crushed tomatoes, diced tomatoes, tomato sauce, water, Italian seasoning, seasoned salt, sugar, garlic powder, pepper, and bay leaves. Bring mixture to a boil, stirring occasionally. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally. Remove from heat and discard bay leaves.
Cook pasta according to package; drain well.
Preheat oven to 350. Spray a 9x13 baking dish with nonstick spray.
Spoon 1/3 of sauce mixture into the bottom of baking dish. Top with 1/2 the pasta, then 1/3 of cheese. Repeat layers, ending with sauce and reserving the remaining 1/3 cheese. Bake uncovered for 45 minutes. Top with remaining cheese and bake an additional 10-15 minutes or until cheese is melted and a little browned. Remove from oven and let rest for 10 minutes before cutting into squares to serve.