Baked Spaghetti

Paula Deen's cookbook
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
½ cup diced onions
½ cup diced green peppers
2 cloves garlic, chopped
¼ cup chopped fresh parsley
1 ½ tsp. Italian seasoning
1 ½ tsp. Garlic,
Pepper,
Salt
1 ½ tsp. Seasoned Salt
1 ½ tsp. sugar
½ lbs. ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, and sugar. Bring to a boil, then reduce heat and simmer, covered for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to package directions. Cover the bottom of a 13 X 9 X 2-inch pan with sauce. Add a layer of pasta, then half of the cheese; repeat layers, ending with the sauce. Bake at 350 degrees for 30 minutes. Top with remaining cheese, return to the oven, and continue to cook until the cheese is melted and bubbly. Cut into squares before serving. Serves 10.