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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 10 |
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The original concept came from one of Paula Deen's recipes, but with all the changes and additions it's now mine :) Ingredients:
1 1/2 lbs ground beef |
1 bell pepper, chopped |
1 medium onion, chopped |
8 ounces mushrooms, sliced |
4 garlic cloves, grated |
28 ounces crushed tomatoes |
1 cup sun-dried tomato, reconstituted and sliced |
4 tablespoons tomato paste |
1/4 cup chopped fresh parsley |
1 1/2 teaspoons italian seasoning |
1 1/2 teaspoons sugar |
1 teaspoon crushed red pepper flakes |
salt |
pepper |
2 bay leaves |
8 ounces angel hair pasta |
1 cup cheddar cheese, grated |
1 cup mozzarella cheese, grated |
1/2 cup parmesan cheese, grated |
Directions:
1. In a large saucepan cook ground beef, bell pepper, onion, mushrooms and garlic until beef no longer pink.
2. Drain well.
3. In a Dutch oven, combine meat mixture, tomatoes and all seasonings.
4. Bring mixture to boil (if too thick add 1/4 to 1/2 cup water), stirring occasionally; reduce heat, and simmer, uncovered for 30 minutes.
5. Remove and discard bay leaves.
6. Cook pasta according to package directions, drain well and set aside.
7. Preheat oven to 350 degrees.
8. Lightly spray a 13x9 baking dish with veggie spray.
9. Spoon 1/3 of the sauce mixture over the bottom of the prepared baking dish.
10. Top with 1/2 of the pasta, then 1/3 of the cheeses.
11. Repeat layers, ending with the sauce and reserving remaining 1/3 of cheese.
12. Bake uncovered, 45 minutes.
13. Top with remaining cheeses and bake another 10 to 15 minutes until cheese is melted.
14. Remove from oven and let rest 10 minutes efore cutting into squares to serve.
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