Noodles Little Italy

• 1 small pkg. elbow macaroni
• 1 (24 oz.) can whole tomatoes
• 1 (8 oz.) can tomato sauce
• 1 chopped onion
• 1 tsp. garlic salt
• 1 tsp. oregano
• 1 (16 oz.) pkg. thinly sliced pepperoni, chopped
• 1 c. shredded Monterey Jack cheese

1. Cook
2. macaronitn 2-quarts water; drain and set aside. In
3. a saucepan, combine tomatoes, tomato sauce, onion, garlic salt, oregano
4. and
5. pepperoni (reserve 6 or 7 slices for garnish). Simmer
6. mixture
7. for
8. 30
9. minutes.tn a large bowl or pan, combine
10. sauce
11. and
12. macaroni;
13. mix well.
14. Place 1/2 the mixture int
15. greased 2-quart casserole dish and fold in 1/2 the shredded
16. cheese.
17. Put
18. rest
19. of mixture in casserole and fold
20. in remaining cheese.teserve enough cheese to sprinkle on
21. top
22. of casserole.tarnish top with pepperoni slices and shredded cheese.
23. Sprinkle with paprika.
24. Bake at 350u0b0 for 20 to 25 minutes or until casserole is fully heated and cheese is all melted. Serves 6 to 8.

elbow macaroni, tomatoes, tomato sauce, onion, garlic salt, oregano, pepperoni, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006893 (may not work)