2 (14.5 oz.) cans diced tomatoes2 (15 oz.) cans tomato sauce
2 cups water
1 medium onion, chopped
1 large green pepper, chopped
3 cloves garlic, chopped
2 Tbsp. dried parsley ( or approx. 1/2 cup fresh chopped parsley)
1 1/2 teaspoons Italian seasoning
1 1/2 tsp. sugar
1/2 tsp. salt
1 1/2 tsp. seasoned salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3 small bay leaves
2 lbs. ground beef
8 ounces uncooked angel hair spaghetti
*1 cup grated Monterey Jack cheese
*1 cup grated cheddar cheese
* Or, can use 2 cups Cheddar Jack cheese blend
Chop onion and green pepper.
Chop garlic.
In a medium stockpot, combine tomatoes, tomato sauce, water, chopped onions, peppers, and garlic, parsley and all seasonings. Add bay leaves and stir gently.Bring mixture to a boil and then reduce heat, cover and let simmer for approximately 45 minutes.
While the sauce mixture is simmering, Brown the ground beef in a skillet over medium high heat. Cook until desired brownness.
Drain any fat from browned ground beef and add beef to sauce.
Stir until well-combined.Cook pasta according to the package directions and drain well in colander.
Preheat oven to 350 degrees F.
Cover the bottom of a 13" x 9" pan with sauce. Add a layer of half of the cooked pasta.
Top with approximately 3/4 cup grated cheese mixture.
Repeat layers.
End with a final layer of sauce on top.
Bake at 350 degrees F for approximately 30 minutes.
Top the spaghetti with remaining 1/2 cup cheese and return to oven for about 5 more minutes -- or until cheese is completely melted.
Cut into squares and serve with salad and garlic bread. 
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