I started with a recipe I found on Food Network and tweeked it to some of my own preferences! It turned out so good that my hubby was cleaning out the casserole dish to eat the last bits of it!
here is what you need:
2 - 14 oz cans of petite diced tomatoes
1 jar of Berttoli pasta sauce. I used the olive oil, basil and garlic.
1 half of an onion diced
2 cloves of minced garlic
1 small container of sliced fresh mushrooms
1 small bell pepper diced
2 bay leaves
1 T of italian seasoning
1/4 tsp of red pepper flakes
1/2 tsp of salt
1/4 tsp garlic powder
1/2 tsp seasoning salt
1/2 cup of red wine
1/2 cup of water
1 1/2 pounds of ground beef cooked and drained of grease
1 box of angel hair pasta uncooked
1 block of sharp cheddar shredded
1 bock of Monterey Jack shredded
1 bag of a mixed Italian cheese blend.
preheat oven to 350 degrees.
In a large soup style pot place the first 14 ingredients. That should be all the way up to the water and bring this all up to boil then reduce to a simmer and cover. Let this simmer for 45 minutes and then add the ground beef and let simmer another 15 minutes. now get out a 9x13 casserole dish and place a layer of sauce in the bottom. break half of the noodles of the sauce in a layer. Then sprinkle with half the Monterey jack and half of the cheddar.Then start over again and place a layer of sauce, and break the other half of the noodles over the top and then sprinkle the other half of the Jack and the cheddar over this. now put all the rest of the sauce you have left over the top of the cheese and place in the oven for 20 minutes. remove from the oven and sprinkle the bag of mixed Italian cheese over the top and place back in the oven for about 15 minutes. Remove from oven and let set for about 5 min. Serve and enjoy!