Ingredients
1 pound of pasta elbows (cooked and drained)
4 cups of cheddar cheese
1 green pepper
1 onion
1 small can of tomato paste
1 large can of crushed tomatoes
Preparation
Preheat the oven to 400 degrees. Chop up the green pepper and onion into small pieces. Place them in a large casserole bowl. Pour both tomatos cans in the bowl and mix in cooked pasta and three cups of cheese. When everything is well-blended, sprinkle remaining cup of cheese on the top of the mixture. Bake for 35 minutes (when cheese on top is bubbling and just starting to brown). Warms up well as a leftover.
