1 lb. rigatoni squares
1 lb. ground chuck
1 lb. Velveeta cheese
1 sm. green pepper
1 sm. onion
1/2 tsp. salt
Dash of pepper and oregano
1 sm. can tomato paste
1 sm. can tomato sauce
1 sm. can mushrooms
1 tsp. sugar

Boil rigatoni according to directions. Brown green pepper and onion in a small amount of vegetable oil or butter in a small fry pan. Add mushrooms and continue cooking for approximately 1 minute.

In a separate pan, cook ground chuck. Season with salt, pepper, and oregano after draining. Add tomato paste and sauce and 2 cans water. Cook over medium heat. Sprinkle with sugar to taste. Add green pepper, onion and mushrooms to this mixture.

In a casserole bowl, layer rigatoni, meat mixture and Velveeta cheese. Makes 2 layers of mix. Cook in 350 degree oven for 20 to 25 minutes.