PAULA’S BAKED SPAGHETTI Sharon Marsh

2 cups canned diced tomatoes 1 ½ teas Paula Dean’s House seasoning

2 cans tomato sauce 1 ½ teas seasoned salt

1 cup water 1 ½ tsp sugar

1 cup diced onions 2 small bay leaves

½ cup diced green peppers 1 ½ pounds ground beef

2 cloves garlic, chopped 8 oz, uncooked Angel Hair pasta

¼ cup chopped fresh parsley (opt) 1 cup grated Cheddar cheese

1 ½ Italian seasoning 1 cup Monterey cheese

To make sauce, in a stock pot, combine tomatoes, tomato sauce, water, onions, green pepper, garlic, parsley, seasonings, sugar and bay leaves. Bring to a boil, reduce heat and simmer covered, 1 hour. Crumble ground beef in a saucepan. Cook until no pink remains, drain fat. Add beef to sauce and simmer another 20 minutes. While sauce simmers, cook pasta according to package directions. Reserve half of the cheese. Cover the bottom of a 9 X 13 X 2 inch pan with some sauce; add layer of pasta; then a layer of cheese. Repeat the layers ending with the sauce.

Bake at 350 degrees for 30 minutes. Top with the reserved cheese. Return to oven and continue to bake until the cheese is melted and bubbly.

Paula Dean’s House Seasoning

1 cup salt

¼ cup garlic powder

¼ cup black pepper

Stir ingredients together. Keep seasonings in a shaker nest to the stove for convenience.