2 c. canned, diced tomatoes
2 c. tomato sauce
1/3 c. tomato paste
1 c. water
2 cloves chopped garlic
1/2 c. diced onions
1 1/2 tsp. Italian seasoning
2 tsp. salt
1/2 tsp. sugar
1/4 c. chopped parsley
2 small bay leaves
1 lb. ground beef
2 boneless raw chicken breasts, chopped
1 c. minced Italian sausage
4 c. cooked angel hair pasta (8 oz. raw)
1 (8 oz.) pkg. cream cheese
4 oz. sliced Swiss cheese
2 c. shredded Cheddar Jack cheese

Combine first 11 ingredients in a stockpot. Bring to a boil, lower heat and simmer for 1 hour covered. Combine ground beef, chicken and sausage in a saucepan. Cook until done and add to tomato mixture. Simmer for another 20 minutes.

Layer bottom of a 13 x 9 x 2-inch pan with sauce. Add a layer of angel hair, pinch cream cheese over pasta, place a single layer of Swiss cheese, then 1/2 of the Cheddar and Jack cheese; repeat layers, ending with sauce.

Bake in a 350°F oven for 30 minutes. Top with remaining cheese. Return to oven and continue to cook until cheese is melted. Cut into squares before serving.