1 c. elbow macaroni
1 lb. lean ground beef
1 c. onions, diced
1 clove garlic, mashed
2 tbsp. oil
2 (8 oz.) cans tomato sauce
1 (8 oz.) can mushroom stems & pieces, drained
2 tbsp. Worcestershire sauce
1/2 tsp. Italian seasoning

Cook macaroni. Drain. Set aside. Saute meat, onion and garlic in oil until meat loses pink color and onions are tender. Add pepper, tomato sauce, catsup, mushrooms, Worcestershire sauce and Italian seasoning. Mix and put in large casserole dish. Sprinkle with shredded cheese, if desired. Bake in 350 degree oven for 45 to 60 minutes. Serves 8 to 10.