Categories: Casserole, Ground Beef, Main Dish

Ingredients

• 2 lbs ground beef
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic , chopped
• 1 (14 1/2 ounce) can diced tomatoes with their juice
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons italian seasoning
• 2 teaspoons salt
• 1 1/2 teaspoons sugar
• 2 small bay leaves
• 1/2 lb angel hair pasta or 1/2 lb spaghetti
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded mozzarella cheese or 1 1/2 cups monterey jack cheese

Directions

1. Preheat oven to 350°.

2. Crumble beef into a big skillet; add in onion, bell pepper, and garlic.

3. Cook, stirring, over med-high heat for 5-10 minutes, until the meat is no longer pink; drain the fat.

4. Add in the tomatoes with their juice, tomato sauce, water, parsley, seasoning, salt, sugar, and bay leaves.

5. Bring to a boil and remove from heat.

6. Cook the pasta according to package directions.

7. Cover the bottom of a 13 × 9 inch baking dish with 1/3 of the sauce.

8. Add half of the pasta in an even layer, and sprinkle with 1/2 cup of each cheese.

9. Cover with another 1/3 of the meat sauce and the remaining pasta.

10. Top with the remaining sauce and 1/2 cup of each cheese.

11. Bake for 30 minutes.

12. Top the casserole with the remaining cheeses; return it to the oven and continue to bake until the cheese is melted and bubbly, about 5 more minutes.

13. Cut into squares before serving.

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