In a stock pot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, spices, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered for 1 hour.

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 stock pot. Simmer for 20 more minutes.

Preheat oven to 350 degrees.

Cover the bottom of a 13x9 inch baking dish with sauce. Add a layer of pasta and then a little less than half of the each cheese (saving a little cheese to top at the end); repeat layers, ending with the sauce.

Bake in the preheated 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.

Enjoy!