Baked Spaghetti Casserole
Servings: 8

1 pound spaghetti
1 pound ground chuck
1 tablespoon minced garlic
1 cup diced onion
1 green bell pepper, (diced)
1 tablespoon olive oil , (optional)
1 tablespoon soy sauce
2 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning , (or use dried basil)
32 oz marinara sauce
15 oz tomato sauce
¼ cup shredded parmesan cheese
1½ cups shredded mozzarella cheese, (add more according to your liking)

Preheat the oven to 350°F.

In a large skillet, heat oil over medium heat. Cook the ground beef and onion for 2 minutes (drain any fat if needed). Add Worcestershire sauce, soy sauce, diced green bell pepper, Italian seasoning, and garlic for 5 minutes or until the meat is well browned and the vegetables are tender.

Add marinara sauce and tomato sauce into the skillet. Lower the heat, simmer the sauce and stirring frequently for about 7 minutes. Stir in the parmesan cheese.

While you're waiting, cook the pasta in salted boiling water until it's undercooked (firmer than al-dented) and drain it well. Add the spaghetti into the sauce. Stir for 1-2 minutes.

In a greased 13x9 inch baking dish, place half of the spaghetti mixture. Top with ½ cup of the shredded mozzarella cheese. Place the other half of the spaghetti mixture and top with the remaining cheese. Bake, uncovered, for 15-20 minutes or until the cheese is melted.

Notes
You can store the leftover baked pasta in shallow airtight containers. Properly stored, it can last 3-5 days in the fridge or up to 3 months in the freezer.