Ingredients

For the Spaghetti:

• 16 ounces spaghetti
• ¼ cup chopped fresh parsley (or 2 tablespoons dried)
• 1 ½ cups shredded mozzarella cheese (about 6 oz)
• ⅓ cup shredded Parmesan cheese

For the Sauce:

• 1 pound lean ground beef or Italian sausage
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon salt (or to taste)
• 1 green bell pepper, diced
• 32 ounces pasta sauce or marinara sauce
• 14.5 ounces canned diced tomatoes with juices (1 can)

Instructions:

1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
2. Cook the spaghetti in a large pot of salted water according to the package directions until al dente. Drain and set aside.
3. In a large skillet over medium-high heat:
   • Brown the ground beef (or sausage) with the onion, garlic, Italian seasoning, and diced bell pepper.
   • Break up the meat as it cooks.
   • Drain any excess fat.
4. Stir in the pasta sauce and canned diced tomatoes. Let the mixture simmer uncovered for 5-10 minutes, or until the sauce thickens slightly.
5. Add the cooked spaghetti and parsley to the skillet. Mix everything together.
6. Transfer the mixture to the prepared casserole dish. Top with shredded mozzarella and Parmesan cheeses.
7. Bake for 25-30 minutes, or until the casserole is hot and the cheese is melted and bubbly with a golden brown top.
8. Cut into squares and serve.

Notes:

• If making the casserole ahead of time, increase the baking time.
• The casserole can be frozen before baking. Cover with foil and freeze, then thaw overnight in the fridge. When ready to bake, cook for 35-40 minutes, adding the cheese after 20 minutes.
• Leftovers can be stored in the fridge for up to 4 days, covered in plastic wrap. Reheat in the oven or microwave until heated through.