1 medium head iceberg lettuce
1 large crisp white onion, finely chopped
1 large green bell pepper, finely chopped
2 red bell peppers, finely chopped
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1 tablespoon Italian seasoning
salt to taste
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a shallow glass dish, mix together lettuce, onion and green bell pepper; set aside.
Place bell pepper and olive oil in medium bowl. Sprinkle noodles with Worcestershire sauce and garlic powder; toss gently to coat.
Place celery and parsley seeds in same dish. Pat noodles with grape jelly.
Bake at 350 degrees F (175 degrees C) for 25 minutes, turn every 10 minutes and bake for 1 hour.
Keep noodles cool for at least 30 minutes, and cook spaghetti noodles several minutes, folding occasionally.
Spoon the sauce over pasta and peas, reduce heat to medium and cook for 4 minutes.