Ingredients:

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

• 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 (190°C). Grease a 9x13-inch casserole dish.
2. In a large pot of salted water, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
3. In a large skillet over medium-high heat, brown the ground meat with the diced onion, minced garlic, Italian seasoning, and bell pepper. Break up the meat as it cooks, and drain any excess fat if necessary.
4. Stir in the pasta sauce and diced tomatoes with their juices. Season with salt to taste. Simmer the sauce uncovered for about 5-10 minutes, allowing it to thicken.
5. Mix the cooked spaghetti into the sauce along with the parsley. Stir to combine.
6. Transfer the spaghetti mixture into the prepared casserole dish. Top with mozzarella and Parmesan cheese.
7. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned.
8. Let it cool slightly, then cut into squares and serve.