Saute sausage and onions in a deep skillet over medium-high heat making sure to break up the sausage into crumbles. While it is cooking, finely chop the bell peppers and add them and the minced garlic to the pan. Reduce heat to medium and continue to cook until the sausage is browned and the onions are clear. Drain the oil from the pan.

Add the spaghetti sauce, diced tomatoes, and spices to the pan and heat it back up until it starts to bubble. Cover and simmer over low heat for 15 minutes while starting on the next step.

Preheat the oven to 350°. Cook the pasta noodles in salted water for 8-9 minutes and drain. Remove the bay leaves from the sauce mixture. Put half of the noodles into a large casserole dish and cover with half of the sauce mixture and a third of the mozzarella cheese. Stir to mix them both together. Cover with a layer of provolone cheese slices.

Place the remaining pasta noodles in the saucepan with the remaining sauce. Add a third of the mozzarella cheese and stir together. Place on top of the first layer in the casserole dish and cover with a layer of provolone cheese slices and the remaining mozzarella. Bake uncovered for 30 minutes. Serve with garlic bread and a salad if desired.