Baked Spaghetti

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Heat a second large pot over medium-high heat.
3. 3
   Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes.
4. 4
   Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes.
5. 5
   Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil.
6. 6
   Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.
7. 7
   Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions.
8. 8
   Strain well.
9. 9
   Preheat the oven to 350 degrees F.
10. 10
    Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce.
11. 11
    Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar.
12. 12
    Bake for 30 minutes.
13. 13
    Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes.
14. 14
    Let cool in the dish for at least 10 minutes.
15. 15
    Garnish with the parsley before cutting into squares.