1In a large pot, bring 4 quarts of salted water to boil. Toss in the spaghetti pieces. Bring back to boil and continue boiling for 8 minutes.
2While the noodles are boiling, brown the ground chuck with the onions, bell peppers, garlic, and dry seasonings. Once browned, drain the excess grease off. Add the can of Italian style tomatoes to the meat mixture.
3Drain the water off the spaghetti noodles, and stir in the mushroom soup and 1/2 cup of the Parmesan cheese.
4Pre-heat oven to 350 degrees. Grease a 9x13 pan.
Sprinkle the Mozzarella and the Cheddar cheese in the bottom of the pan.
5Now, blend the meat/tomato mixture with the noodle/soup mixture. Pour this on top of the shredded cheese in pan. Top with the other 1/2 cup of Parmesan cheese.
6Cover with foil, and bake at 350 degrees for 30 to 40 minutes.