Paula Deen's Baked Spaghetti

Serves 10

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onions
1/2 cup diced green bell peppers
2 cloves garlic, chopped
1/4 cup chopped fresh parsley
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons The Lady's House Seasoning (below)
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

To make sauce, in a stockpot, combine tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the 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 ground beef to the stockpot. Simmer for another 20 minutes.

While the sauce simmers, cook pasta according to the package directions. Cover the bottom of a 13 x 9 x 2-inch pan with sauce. Add a layer of pasta, then half the cheese; repeat the layers, ending with the sauce.

Bake at 350 degrees F for 30 minutes. Top with the remaining cheese, return to the oven and continue to bake until the cheese is melted and bubbly. Cut into squares to serve.