Noodles Little Italy - cooking recipe

Ingredients

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

Preparation

Cook
macaroni\tin 2-quarts water; drain and set aside. In
a saucepan, combine tomatoes, tomato sauce, onion, garlic salt, oregano
and
pepperoni (reserve 6 or 7 slices for garnish). Simmer
mixture
for
30
minutes.\tIn a large bowl or pan, combine
sauce
and
macaroni;
mix well.
Place 1/2 the mixture in\ta
greased 2-quart casserole dish and fold in 1/2 the shredded
cheese.
Put
rest
of mixture in casserole and fold
in remaining cheese.\tReserve enough cheese to sprinkle on
top
of casserole.\tGarnish top with pepperoni slices and shredded cheese.
Sprinkle with paprika.
Bake at 350\u00b0 for 20 to 25 minutes or until casserole is fully heated and cheese is all melted. Serves 6 to 8.