Cheese Elbow Dish - cooking recipe

Ingredients

1 lb. box Ronzoni elbows
2 blocks Cracker Barrel extra sharp Cheddar yellow cheese
8 oz. Sargento shredded cheese
2 lb. 3 oz. can Italian peeled tomatoes with basil
1 can Del Monte tomato sauce
1 can Contadina tomato paste
3 1/2 tsp. salt
1/4 tsp. pepper
3/4 tsp. sugar

Preparation

Cook elbows 9 minutes (no salt in water); drain.
Cut up Cheddar cheese.
Grease 5-quart casserole.
Put \"cut up\" peeled tomatoes, tomato sauce and tomato paste in a bowl.
Add salt, pepper and sugar.
Mix and mash.
Layer in casserole:
sauce, elbows and Cheddar cheese (3 layers).
Top with sauce, then shredded cheese.
Bake, uncovered, at 350\u00b0 for 1 hour and 10 minutes.
Let stand 10 minutes and serve.