- Average
- Average budget
Ingredients
- 2 c. Canned Diced Tomatoes
- 2 c. Tomato Sauce
- 1 c. Water
- 1/2 c. Diced Onion
- 1/2 c. Diced Green Bell Pepper
- 2 Cloves hopped Garlic
- 1 tsp. Dried Parsley
- 1 1/2 tsp. Italian Seasoning
- Salt
- Pepper
- 1/4 tsp. Garlic Powder
- 1 1/2 tsp. Seasoning Salt
- 1 1/2 tsp. Sugar
- 2 Small Bay Leaves
- 1 1/2 lbs. Ground Beef
- 8 oz. Angel Hair Pasta
- 1 c. Shredded Monterey Jack
- 1 c. Shredded Cheddar Cheese
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Combine the tomatoes, tomato sauce, 1 cup of water, the onion, the bell pepper, garlic, parsley, Italian seasoning, 1 teaspoon of salt, 1/4 tsp. of pepper, the garlic powder, seasoned salt, sugar, and bay leaves in a stockpot. Bring to a boil over high heat, then reduce the heat and let simmer, covered, for 1 hr.
Step 3
Crumble the ground beef into a large skillet. Cook over medium-high heat until fully cooked and no pink color remains. Drain the meat and then add it to the stockpot and simmer for 20 more min.
Step 4
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Cover the bottom of a 3-quart baking dish with one-third of the sauce. Add half of the pasta, then one-third of each cheese. Repeat the layers, ending with the sauce.
Step 5
Bake for 30 min. Top the casserole with the remaining cheese and continue to bake until the cheese is melted and bubbly, about five more minutes.