1 lb. cooked, drained elbow macaroni
1/2 lb. shredded cheese
1/2 lb. mozzarella cheese
2 (16 oz.) whole tomatoes
Vegetable spray
Salt and pepper

Coat 2 1/2 to 3 quart casserole dish with vegetable spray. Add 1/2 of macaroni to bottom of dish. Next add 1 can tomatoes, squeeze tomatoes between fingers and spread evenly. Next add 1/2 of Cheddar and Mozzarella cheese. Salt and pepper to taste. Repeat procedures for top layer. Add juice from 2 cups tomatoes when finished. Bake covered in 350 degree oven for 45 minutes. Bake uncovered for 15 minutes longer. Can be served as a main dish or as a side dish with ham or fish.