Baked Spaghetti

I made this recently for a dinner w/the CRU leadership team.  They loved it--not even one serving left!  I didn't get a picture of the finished casserole b/c we baked it somewhere else, but I've got some step-by-steps.

 browning the meat & onions

 preparing the sauce

 meat & sauce mixture

layering the casserole

Baked Spaghetti
adapted from Paula Deen

2 pounds ground chuck
1/2 onion, diced
2-3 clobes garlic, minced
1 (28 oz) can crushed tomatoes 
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1/2 cup water
2 tbsp. dried parsley
1 1/2 tsp. Italian seasoning
1 1/2 tsp. seasoning salt
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 1/2 tsp. sugar
2 small bay leaves
8 oz. angel hair pasta
1 (8 oz) package shredded cheddar cheese
1 (8 oz) package mozzarella cheese
1/2 cup grated Parmesan cheese

In a large saucepan, cook ground chuck, onion, and garlic over medium heat, stirring until beef is browned and crumbly and vegetables are tender.  Drain well.

In a large Dutch oven, combine crushed tomatoes, diced tomatoes, tomato sauce, water, and spices.  Add meat mixture.  Bring mixture to a boil, stirring  occasionally.  Reduce heat, and simmer, uncovered, for 30 minutes, stirring occasionally.  Remove and discard bay leaves.

In the meantime, cook pasta according to package directions, drain well, and set aside.

Preheat oven to 350 degrees F. Spray a 13x9" baking dish with nonstick cooking spray.

Spoon one third of sauce mixture over bottom of prepared baking dish.  Top with half of pasta, then one-third of cheese.  Repeat layers, ending with sauce and reserving remaining one-third cheese.  At this point you can refrigerate pasta until ready to bake, or bake, uncovered for 45 minutes.  Top with remaining one-third cheese, and bake for 10 to 15 minutes longer, or until cheese is melted.  Remove from oven, and let rest for 10 minutes before serving.