Adapted from: Paula Deen
8 ounces uncooked angel hair pasta
1/4 cup chopped fresh parsley (I used dried)
1 1/2 lbs ground beef
Salt & Pepper
1 1/2 teaspoons Season Salt
1 1/2 teaspoons Italian seasoning
2 cups tomato sauce
1 cup water
2 cups canned diced tomatoes
2 cloves garlic, chopped
1 diced green bell pepper
1 diced onion
3 cups cheddar jack cheese blend
2 small bay leaves
In a medium sized pan, mix your tomato sauce, tomatoes, water, garlic, onion, bell pepper, bay leaves, and seasoning. Bring the mixture to a boil, then reduce the heat and you will simmer this mixture for an hour.
After the hour of cooking time, brown your hamburger meat and add to the sauce mixture.
Prepare your pasta according to the package directions - I used thin spaghetti instead of angel hair. I drained my pasta, and put it back in the pot... then mixed in enough of the pasta sauce that it kept the noodles from sticking together - about 1/2 - 2/3 of the sauce.
Preheat your oven to 350. Once all the components of the dish are ready - ladle a good amount of the sauce on the bottom of a 13x9 inch pan. Cover with a layer of noodles. Put 1/2 of your cheese. Repeat all of the layers again with cheese being the top and final layer. Bake for about 20 minutes or until the cheese is brown and bubbly.