2 cups canned low-sodium diced tomatoes
2 cups low-sodium tomato sauce
1 cup water
½ cup diced onion
½ cup diced green bell pepper
2 cloves garlic, chopped
¼ cup chopped fresh parsley leaves
¼ tsp garlic powder
¼ tsp black pepper
1 ½ tsp Italian seasoning
1 ½ tsp sugar
2 small bay leaves
8 ounces uncooked whole-wheat angel hair pasta
1 cup grated low-fat cheddar cheese
1 cup grated low-fat Monterey Jack
Preheat oven to 350°. In a stockpot, combine all the ingredients, except for pasta and cheese. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
Cook the pasta according to the package directions. Cover the bottom of a 9" x 13" x 2" 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 for 30 minutes.
Top with the remaining cheese, return to oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Serve with a side of vegetables and a salad.
Nutritional information (per serving):
198 calories, 6 g fat, 16 mg cholesterol, 25 g carbohydrate, 14 g protein, 4.3 g fiber, 244 mg sodium