Cook Pasta: Cook the spaghetti according to package instructions. Drain but reserve 1/2 cup of pasta water.
CookSauce: In a deep skillet or sauce pan cook the ground beef until no longer pink. Add the garlic, Italian seasoning, salt, pepper, stir and cook until aromatic. Add add the spaghetti sauce, diced tomatoes, reserved pasta water and stir. Simmer for about 5 minutes.
Bake: Stir in the spaghetti. Spread into a 9x13 inch baking dish, then top with mozzarella cheese and Parmesan cheese. Bake for 30 minutes.
Serve: Garnish with basil or parsley and serve.
Store leftovers in an airtight container. Cooked spaghetti will last for 3 to 5 days in the refrigerator.
Make sure to refrigerate after eating because bacteria will start to grow. Leftovers should be discarded if left out for more than 2 hours at room temperature.