1 (26oz) jar of Ragu Chunky Tomato, Garlic, Onion
1/2 cup diced onion
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon pepper
2 small bay leaves
1 pound ground beef
8 ounces uncooked angel hair pasta
1 1/2 cups grated cheddar
1 1/2 cups grated Monterey Jack
Preheat the oven to 350 degrees. Saute onion and garlic in a tablespoon of olive oil until tender and translucent. In large saucepan, add the onions garlic, and Ragu sauce and stir over low heat. Add in parsley, and other seasoning. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 30 minutes.
Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.
Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.