Categories: Casserole, Ground Beef, Main Dish, Paula Deen
Ingredients
- 2 cups canned diced tomatoes
- 2 cups tomato sauce
- 1 cup water
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley leaves
- 1 1/2 teaspoons italian seasoning
- 1 1/2 teaspoons seasoning salt or Paula Deen's House Seasoning
- 1 1/2 teaspoons sugar
- 2 small bay leaves
- 1 1/2 lbs ground beef
- 8 ounces uncooked angel hair pasta
- 1 cup grated cheddar cheese
- 1 cup grated monterey jack cheese
Directions
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Preheat the oven to 350 degrees F.
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In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
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Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
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Crumble the ground beef in a large skillet.
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Cook over medium-high heat until fully cooked, with no pink color remaining.
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Drain the fat from the meat, and then add the ground beef to the stockpot.
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Simmer for 20 more minutes.
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Cook the pasta according to the package directions.
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Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
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Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
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Bake in the oven for 30 minutes.
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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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Cut into squares before serving.