Preheat oven to 350 degrees.
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.
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