2 lb. ground beef
16 oz. elbow macaroni, cooked (or small shells or twist noodles)
1 large onion, chopped
5 cups spaghetti sauce
1/2 cup green pepper, chopped (optional)
Parmesan cheese
Cook onion, pepper, and beef until browned. Drain off fat. Mix together all remaining ingredients, except cheese, into ungreased casserole pan. Sprinkle with Parmesan cheese. Cover first with plastic wrap to avoid any contamination between the tomato ingredients and the aluminum foil. Then cover with sufficient aluminum foil to cover the edges. Cool completely and put it in a plastic grocery shopping bag to keep it from spilling. Label with casserole name and date. PLEASE FREEZE.