Spaghetti casserole with minced meat

Ingredients:

Casserole

• 220 g dry capellini pasta (angel hair) or spaghetti
• 0.7 kg ground beef
• 2 cups canned chopped tomatoes
• 2 cups tomato sauce
• 1 cup of water
• 0.5 cup diced onion
• 0.5 cups green bell pepper, diced
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh parsley
• 1.5 tsp Italian seasoning
• 1.5 tsp. homemade seasoning, see recipe below
• 1.5 tsp seasoned salt
• 1.5 tsp sugar
• 2 small bay leaves
• 1 cup grated cheddar
• 1 cup grated Monterey Jack cheese

Homemade seasoning

• 1 tbsp. salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Preparation:

1. Preheat oven to 175°C.
2. In a saucepan, combine the tomatoes, tomato sauce, water, onion, pepper, garlic, parsley, spices, sugar, and bay leaf. Bring to a boil over high heat, then reduce heat and simmer, covered, for 1 hour.
3. Crumble the ground beef in a large skillet. Cook over medium-high heat until cooked through and darkened. Drain the fat from the meat and then add it to the saucepan. Simmer for another 20 minutes.
4. Cook the pasta according to package directions. Spoon a small amount of sauce into the bottom of a 22 x 32 x 5 cm dish and spread it out. Add a layer of pasta, then a little less than half of each cheese; repeat the layers, finishing with the sauce.
5. Bake in the oven for 30 minutes. Sprinkle the casserole with the remaining cheese, return it to the oven, and continue baking until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
   
   Homemade seasoning: Mix all ingredients and store in an airtight container for up to 6 months (makes 1.5 cups).