Baked Spaghetti

• 1/2 cups Diced Onion
• 1/2 cups Diced Green Bell Pepper
• 2 cloves Chopped Garlic
• 1 Tablespoon Olive Oil
• 2 cans Diced Tomatoes
• 2 cans Tomato Sauce
• 1 cup Water
• 1/4 cups Fresh Chopped Parsley
• 1- 1/2 teaspoon Italian Seasoning
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Garlic Powder
• 1- 1/2 teaspoon Seasoning Salt
• 1- 1/2 teaspoon Sugar
• 2 leaves Bay Leaves
• 1- 1/2 pound Ground Beef
• 1 package Angel Hair Pasta
• 2 cups Shredded Cheddar/jack Cheese

1. Preheat oven to 350F.
2. In a skillet over medium heat, saute the onion, bell pepper and garlic in the olive oil, until tender.
3. In a stock pot, combine both tomatoes, water, parsley, seasonings, sugar, and bay leaves.
4. Add the onion, bell pepper and garlic when tender.
5. Bring to a boil.
6. Reduce heat and simmer, covered for 1 hour.
7. Crumble ground beef, brown in a skillet until fully cooked.
8. Drain fat.
9. Add meat to stock pot, simmer for 20 minutes more.
10. Cook pasta as directed.
11. Cover the bottom of a 9x13 pan or dish with sauce, a layer of pasta and a little less than half of the cheese.
12. Repeat layers, ending with sauce.
13. Be sure to remove the bay leaves at this point!
14. Bake for 30 minutes.
15. Put remaining cheese on top and bake until melted.

onion, green bell pepper, garlic, olive oil, tomatoes, tomato sauce, water, fresh chopped parsley, italian seasoning, salt, pepper, garlic, salt, sugar, bay leaves, ground beef, pasta, cheese

Taken from tastykitchen.com/recipes/main-courses/baked-spaghetti-2/ (may not work)