Categories: Casserole, Ground Beef, Main Dish
Ingredients
- 2 lbs ground beef
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic , chopped
- 1 (14 1/2 ounce) can diced tomatoes with their juice
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons italian seasoning
- 2 teaspoons salt
- 1 1/2 teaspoons sugar
- 2 small bay leaves
- 1/2 lb angel hair pasta or 1/2 lb spaghetti
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese or 1 1/2 cups monterey jack cheese
Directions
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Preheat oven to 350°.
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Crumble beef into a big skillet; add in onion, bell pepper, and garlic.
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Cook, stirring, over med-high heat for 5-10 minutes, until the meat is no longer pink; drain the fat.
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Add in the tomatoes with their juice, tomato sauce, water, parsley, seasoning, salt, sugar, and bay leaves.
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Bring to a boil and remove from heat.
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Cook the pasta according to package directions.
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Cover the bottom of a 13 × 9 inch baking dish with 1/3 of the sauce.
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Add half of the pasta in an even layer, and sprinkle with 1/2 cup of each cheese.
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Cover with another 1/3 of the meat sauce and the remaining pasta.
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Top with the remaining sauce and 1/2 cup of each cheese.
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Bake for 30 minutes.
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Top the casserole with the remaining cheeses; return it to the oven and continue to bake until the cheese is melted and bubbly, about 5 more minutes.
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Cut into squares before serving.