3/4 c. elbow macaroni
1 Tbsp. butter
2 Tbsp. flour
1 (16 oz.) can stewed
tomatoes, cut up
1 (8 oz.) can tomato sauce
1/4 c. dry red wine
1/2 envelope onion soup mix
1 tsp. oregano
1/2 tsp. salt
dash of pepper
2 c. cubed, cooked beef
1/2 c. shredded Mozzarella
green pepper rings
Cook macaroni; drain. In pan melt butter, blend in
flour. Stir in tomatoes, tomato sauce, wine, soup mix,
oregano, salt and pepper. Cook and stir until thick. Stir in
beef and macaroni. Spoon into a 1 1/2 quart casserole dish.
Bake uncovered at 350 degrees for 20 minutes. Sprinkle with cheese.
Top with peppers. Bake 5 more minutes.
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