Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

8

  ounces

  elbow macaroni

1

  small

  sweet onion -- minced

1

  large

  clove garlic -- minced

1

  small

  green bell pepper -- diced small

2

  tablespoons

  unsalted butter

1

  pound

  extra lean ground beef

14 1/2

  ounces

  no salt added stewed tomatoes

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1/4

  teaspoon

  paprika

1

  tablespoon

  no salt added tomato paste

1

  teaspoon

  dried oregano

1

  tablespoon

  low sodium Worcestershire sauce

  vegetable cooking spray

2

  cups

  low sodium cheddar cheese -- shredded

Heat oven to 350°F. Spray a two quart casserole and set aside.

Cook macaroni according to package directions and drain.

While pasta is cooking heat butter in large skillet. Add onions and green peppers and cook until softened.

Add garlic and tomato paste and cook for one minute.

Add beef, Worcestershire sauce, salt, pepper, oregano, and paprika. Cook until no longer pink.

Add tomatoes with juice and heat through. Add one cup of cheese and stir until melted.

Spoon half of macaroni into casserole dish. Cover with all of meat mixture. Spread remaining macaroni on top of meat and cover with remaining cheese.

Bake for 30 minutes or until hot and bubbly.

Makes 6 servings.