1 1/2 c. 1 inch rigatoni
1/4 c. green pepper
1/4 c. onion
1 tbsp. butter
2 c. ground chuck
1/4 tsp. salt
1/8 tsp. pepper
1/3 c. ketchup
1 can cream of mushroom soup
1/3 c. milk

Cook rigatoni 20 minutes; drain. Saute green pepper and onion in butter until crisp. Add chuck, salt, pepper, and ketchup.

Stuff rigatoni with mixture. Layer in greased 1 1/2 quart casserole. Combine soup and milk; pour over rigatoni. Bake at 350 degrees for 35 minutes. Serves 3.