Baked Spaghetti

Ingredients

• 8 ounces angel hair pasta uncooked
• 2 small bay leaves 
• 0.3 cup pepper black
• 2 cups tomatoes diced canned
• 1 cup cheddar grated
• 0.3 cup parsley leaves fresh chopped
• 2 cloves garlic chopped
• 0.3 cup garlic powder 
• 0.5 cup bell pepper diced green
• 1.5 pounds ground beef 
• 1.5 teaspoons penzey's southwest seasoning italian
• 1 cup monterey jack grated
• 0.5 cup onion diced
• 1 cup salt 
• 1.5 teaspoons seasoning salt 
• 1.5 teaspoons sugar 
• 2 cups tomato sauce 
• 1 cup water 

Equipment

• frying pan
• oven
• pot

Directions

1. Preheat the oven to 350 degrees F.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining.
3. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
4. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
5. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
6. Cut into squares before serving.
7. Mix ingredients together and store in an airtight container for up to 6 months.