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Combine the tomatoes, tomato sauce, 1 c. water, the onion, bell pepper, garlic, parsley, Italian seasoning, 1 t. salt, 1/4 t. pepper, the garlic powder, seasoned salt, sugar and bay leaves in a stockpot. Bring to a boil over high heat, then reduce the heat and let simmer, covered, for 1 hour.
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Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook accordking to the package directions. Cover the bottom of a 3-quart baking dish with one-third of the sauce. Bake for 30 minutes. Top the casserole with the remaining cheese and continue to bake until the cheese is melted and bubbly, about 5 more minutes.
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