Baked Spaghetti

This is one of our favorites. It's a Paula Deen recipe, so you know it's good:) It is even better served as left-overs!!

1 1/2 pounds ground chuck

1 green bell pepper, dice
1 onion, diced

2 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 (15 oz) can diced tomatoes

1 (15 oz) can tomato sauce

1/2 Cup water

1/4 Cup chopped fresh parsley

1 1/2 tsp. Italian seasoning

1 1/2 tsp. Seasoning salt

1 1/2 tsp. sugar

2 small bay leaves

8 oz. uncooked angle hair pasta

1 (8 oz) package cheddar cheese, grated

1 (8 oz) package mozzerella cheese, grated

*In large saucepan, cook ground chuck, bell pepper, onion and garlic, over medium heat, stirring until meat crumbles and is browned and vegetables are tender. Drain well.

*In a Dutch oven, combine drained meat mixture, crushed tomatoes and the next 8 ingredients. Bring mixture to a boil, stirring occassionally. Reduce heat and simmer uncovered for 30 minutes, stirring occassionally. Remove and discard bay leaves.

*Cook pasta according to package instructions. Drain well and set aside.

*Preheat oven to 350. Lightly grease a 13x9 baking dish. Spoon 1/3 of the sauce over bottom of dish. Top with 1/2 of pasta , then 1/3 of cheese. Repeat layers, ending with sauce and reserving remaining 1/3 of cheese.

*Bake, uncovered, for 45 minutes. Top with remaining cheese, and bake 10-15 minutes or until cheese is melted. Remove from oven and let rest 10 minutes before cutting into sqaures to serve.