Baked Spaghetti

2 (14.5 oz.) cans diced tomatoes

2 (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.