1 lb. pasta (elbows, twists, ruffles)
1 lb. cheddar cheese
1 sm. can tomatoes
1/2 stick butter

Boil pasta until about 1/2 cooked. Drain. Grate cheese. Put thin layer of oil on bottom and sides of deep baking dish. Mix pasta, cheese, and cut up butter in dish. Drain tomatoes. Cut up tomatoes and add to other ingredients (the less tomato juice, the better). Mix again. Bake at 350 degrees until top is starting to brown.