Baked Spaghetti Casserole

Directions

1. 1. Combine in a stockpot: 2 cups canned diced tomatoes, 2 cups tomato sauce, 1/2 cup diced onion, 1/2 cup diced bell pepper, 2 cloves garlic, 1/4 cup chopped fresh parsley, 1 1/2 t Italian seasoning, 1 t salt, 1/4 t pepper, 1/4 t garlic powder, 1 1/2 t seasoned salt, 1 1/2 t sugar and 2 small bay leaves.
2. 2. Bring to a boil over high heat, then reduce the heat and let simmer, covered, for one hour.
3. 3. Grate I cup cheddar cheese and 1 cup monterey jack cheese.
4. 4. With ten minutes left on the sauce, crumble and cook 1 1/2 pounds ground beef in a large skillet over medium-high heat until fully cooked and no pink color remains.
5. 5. Drain the fat from the beef. Add the beef to the stockpot. Cover and simmer for 20 minutes.
6. 6. Preheat over to 350.
7. 7. Bring a large pot of salted water to a boil. Add 8 oz. angel hair pasta and cook according to package instructions.
8. 8. When the sauce and pasta are done:
9. a. Cover the bottom of a 3-quart baking dish with 1/3 of the sauce.
10. b. Add half of the pasta.
11. c. Add 1/3 of each cheese.
12. d. Add 1/3 of the sauce.
13. e. Add rest of the pasta.
14. f. Add 1/3 of each cheese
15. g. Add last 1/3 of the sauce.
16. 9. Bake at 350 for 30 minutes.
17. 10. Top the casserole with the remaining cheese and bake for 5 more minutes.