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Baked Spaghetti

    2 cups canned diced tomatoes
    2 cups tomato sauce
    1 cup water
    1/2 cup diced onion
    1/2 cup diced green bell pepper
    2 cloves garlic, chopped
    1/4 cup chopped fresh parsley leaves
    1 1/2 teaspoons italian seasoning
    1 1/2 teaspoons seasoning salt
    1 1/2 teaspoons sugar
    2 small bay leaves
    1 1/2 lbs ground beef
    8 ounces uncooked angel hair pasta
    1 cup grated cheddar cheese
    1 cup grated monterey jack cheese

  Preheat the oven to 350F. In a stockpot, combine the tomatoes, tomato
 sauce, water, onions, peppers, garlic, parsley, seasoning mixtures,
 sugar, and bay leaves. Bring to a boil over high heat, and then reduce
 the heat and let simmer, covered, for 1 hour.

  Crumble the ground beef in a large skillet. Cook over medium-high
 heat until fully cooked, with no pink color remaining. Drain the fat
 from the meat, and then add the ground beef to the stockpot. Simmer
 for 20 more minutes.

  Cook the pasta according to the package directions. Cover the bottom
 of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a
 little less than 1/2 of each cheese; repeat the layers, ending with
 the sauce. Bake in the oven for 30 minutes. Top the casserole with the
 remaining cheese, return it to the oven, and continue to cook until
 the cheese is melted and bubbly, about 5 more minutes. Cut into squares
 before serving.