Paula Deen's Baked Spaghetti

Thursday, I brought a meal to a mom friend of mine with a new baby. So, Wednesday afternoon, I decided to go to the store and get the ingredients. I decided to make Paula Deen's Baked Spaghetti because I remember making it before and (I blogged about it here) I actually got my daily email from The Food Network on Wednesday during the boys nap and the recipe of the day was Paula Deen's Baked Spaghetti, so I just followed the link and copied down the ingredients really quick. I bought enough ingredients to make two batches so we could have one for dinner. After getting home, getting all the ingredients out and printing the recipe, I realized this was completely different than the one I made awhile back. But, I had already got all the ingredients, so I decided to make this new version instead. It wasn't hard at all, but it did require the sauce to simmer for an hour before adding the meat and then 20 minutes after, then 30 minute baking time. It was worth every minute! This dish was so delicious and we'll definitely have this version again.

 

Paula Deen's Baked Spaghetti

 

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 House Seasoning, recipe follows
• 1 1/2 teaspoons seasoning 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
• 1 cup grated Monterey Jack

Directions
Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. 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. Cut into squares before serving.

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.