Beef, Italian

Paula Deen’s Baked Spaghetti

  • 2 c. canned diced tomatoes
  • 2 c. tomato sauce
  • 1 c. water
  • ½ c. diced onion
  • ½ c. diced green bell pepper
  • 2 cloves garlic, chopped
  • ¼ c. chopped fresh parsley leaves
  • 1 ½ t. Italian seasoning
  • 1 ½ t. seasoning salt
  • 1 ½ t. sugar
  • 2 small bay leaves
  • 1 ½ lbs ground beef
  • 8 ounces uncooked angel hair pasta
  • 1 c. grated cheddar cheese
  • 1 c. grated Monterey jack cheese


Preheat the oven to 350 degrees F.  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. 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.

Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. 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.


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