Macaroni And Tomatoes - cooking recipe

Ingredients

4 oz. elbow macaroni (1 c.)
1 (8 oz.) can stewed tomatoes
1 c. sliced fresh mushrooms
1/4 tsp. dried oregano, crushed
dash of pepper
1/4 c. shredded low-fat Cheddar cheese (1 oz.)

Preparation

In a large saucepan, cook macaroni in boiling water for 6 to 8 minutes or until nearly tender.
Drain well; return macaroni to the saucepan.
Add undrained tomatoes, the mushrooms, oregano and pepper.
Cover and simmer for 5 minutes or until macaroni is tender and most of the liquid is absorbed.
Pour into a serving bowl; sprinkle with cheese.
Yield:
6 servings.