A delightful twist on the classic baked spaghetti, featuring a rich meat sauce and a cheesy topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a stockpot, combine the diced tomatoes, tomato sauce, green bell pepper, parsley, seasoning salt, sugar, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.
Stir occasionally to prevent sticking.
In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Use a wooden spoon to break up the meat for even cooking.
Add the cooked ground beef to the sauce and simmer for an additional 10 minutes.
Mix well to ensure the flavors meld together.
Cook the spaghetti according to package instructions, then drain.
Do not overcook the pasta as it will continue to cook in the oven.
In a baking dish, layer the sauce, cooked spaghetti, and shredded cheeses. Repeat the layers, finishing with a layer of cheese on top.
Press down gently to compact the layers for even baking.
Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
Place the dish on a baking sheet to catch any drips.
Let the casserole rest for 5 minutes before serving.
This resting time allows the layers to set for easier serving.
