Paula Deen Best Dishes magazine, Special Collector's Issue
1 1 /2 pounds ground chuck ( I used sausage)
1 green pepper, diced
1 onion, diced
2 cloves garlic, minced
1/4 cup water
1 (28) ounce can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 (15) ounce can tomato sauce
1/4 cup chopped fresh parsley
1 1/2 tsp Italian seasoning
1 1/2 tsp Paula Deen House Seasoning*
1 1/2 tsp Paula Deen Seasoned Salt**
1 1/2 tsp sugar
8-10 ounces of angel hair pasta (I used thin spaghetti)
1 (8) ounce package Cheddar cheese, shredded
1 (8) ounce package mozzarella cheese, shredded
cook thin spaghetti or angel hair pasta ( I cooked ala dente) drain and set aside.
In a skillet brown onion, green pepper, garlic and sausage or ground chuck till done. In a larger dutch oven add the remaining ingredients, adding the sausage mixture and bring to a boil then reduce heat and simmer for 30 minutes. Stir occasionally.
Mix the 2 kinds of cheese and set aside.
In a good size casserole dish put 1/3 of the sauce in the bottom of dish. Add 1/3 of the sauce and top with 1/2 of the spaghetti. Top with 1/3 of the cheese. Do this layering again and end with the sauce. Cover casserole dish with foil or cover. Save the remaining cheese to be placed on top later. Bake at 350 degrees for about 40 minutes. Remove from oven and top it with the remaining cheese, return to oven for 10-15 minutes until the cheese is melted Remove from oven and allow to sit on counter for about 10 minutes before serving.
* Paula's house seasoning is 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder.
** I just used regular seasoned salt