Baked Spaghetti

• 16 ounces angel hair pasta
• 28 ounces crushed tomatoes
• 28 ounces tomato sauce
• 1 medium sweet onion, diced
• 1 green bell pepper, diced
• 2 -3 garlic cloves, Minced
• 2 tablespoons olive oil
• 2 -4 dashes hickory liquid smoke (optional)
• 1 -2 tablespoon butter or 1 -2 tablespoon margarine
• italian seasoning, to taste (I use McCormick grinders)
• 16 ounces monterey jack and cheddar cheese blend, Shredded
• parmesan cheese (optional)
• salt, to taste
• pepper, to taste

1. Sautee onion, bell pepper, and garlic in olive oil until soft.
2. If needed add water to help soften the veggies.
3. Season with salt and pepper.
4. Puree softened veggies in food processor until smooth.
5. Return mixture to pan and add crushed tomatoes, tomato sauce, liquid smoke (if using), and Italian seasoning.
6. Simmer for 10 - 15 minutes until flavors have married.
7. Add butter or margerine 1 teaspoon at a time until sauce is no longer acidic.
8. Cook Angel Hair according to package directions.
9. Cover bottom of baking dish with sauce.
10. Spread a layer of noodles over sauce.
11. Sprinkle with half of Cheddar Jack cheese and Parmesan (if desired).
12. Cover with more sauce, noodles, and cheese.
13. Bake in 375 degree oven for 20 minutes or until cheese is slightly brown and bubbly.
14. Let cool 5 to 10 minutes before serving.

pasta, tomatoes, tomato sauce, sweet onion, green bell pepper, garlic, olive oil, liquid smoke, butter, italian seasoning, cheddar cheese blend, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/baked-spaghetti-400407 (may not work)