This is soooo good I can’t wait to eat leftovers. As I was making the sauce, I was thinking, why wouldn’t jarred pasta sauce work for this? It would, but this sauce is so good I doubt if I’ll ever use jarred. This is definitely a 5 Star recipe. You must try it, you’ll love it.
- 1 (14.5-oz.) can diced tomatoes
- 1 (14.5-oz.) can tomato sauce
- 1 cup water
- 1/2 cup diced onions
- 1/2 cup diced green bell peppers
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons Italian Seasoning
- 1 1/2 teaspoons House Seasoning (recipe follows)
- 1 1/2 teaspoons Seasoned Salt
- 1 1/2 teaspoons sugar
- 1 1/2 pounds ground beef
- 8 ounces uncooked angel hair pasta
- 1 cup grated Cheddar cheese
- 1 cup grated Monterey Jack cheese
To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, and sugar. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 mintes. While the sauce simmers, cook the pasta according to the package directions. Cover the bottom of a 13 x 9 x 2-inch baking pan with sauce. Add a layer of pasta, then half of the cheese; repeat the layers, ending with the sauce. Bake at 350 degrees for 30 minutes. Top with the remaining cheese, return to the oven, and continue to cook until the cheese is melted and bubbly. Cut into squares before serving.
(I didn’t divide the cheese right so I ended up with all the cheese in the middle and none on top.) Still delicious!!
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Stir the ingredients together. Keep the seasoning in a jar with the rest of your spices.
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