1 lb. ground beef
1 sm. onion, chopped
1 med. clove garlic, minced
1 sm. green pepper, chopped
1 (15 oz.) can tomato sauce, divided
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. grated Parmesan, divided
6 oz. jumbo macaroni shells (16-20), cooked & drained
1/4 c. water

Brown beef in a large skillet with slotted spoon, remove beef and set aside. In drippings cook onion, garlic and green pepper until crisp tender; drain excess fat. Stir in beef, 1/2 cup tomato sauce, the salt, oregano, basil, pepper and 1/4 cup Parmesan cheese. Spread 1/2 cup remaining sauce in lightly greased 12"x8"x2" baking pan, lightly spoon meat mixture into shells and place in pan. Mix remaining sauce with water; pour over shells. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake, covered in preheated 375 degree oven for 20 to 25 minutes or until hot. Makes 4 servings.