12 pieces of rippled ravioli
32 oz. can crushed tomatoes
Sm. can of tomato paste
2 c. water
3 c. sharp cheddar
1/2 lb. hamburger
1 tbsp. oregano
1 clove fresh garlic
1 tbsp. sugar
1 lg. green pepper
2 c. Mozzarella cheese
Grated Parmesan cheese

Boil ravioli in lightly salted water. In the meantime, put tomatoes and water in a 4-quart pot. Add tomato paste, sugar, and oregano. Cook over medium heat, stirring until tomato paste is dissolved. Cover and simmer on low heat for 20 minutes.

In the meantime, add finely crushed garlic to hamburger and mix well (2/3 teaspoons garlic powder can be substituted for fresh garlic). Flatten small pieces of meat into smaller pieces with a fork. Turn heat off and set aside.

Ravioli will be laid out in 3 layers of 4 pieces each. Alternate layers with cheeses, raw green pepper slices and sauce, ending with sauce. Sprinkle grated Parmesan cheese over top and bake in 375 degree oven for 45 minutes. (Sauce recipe can be used for spaghetti also - just simmer for an hour longer with 2 large chopped onions).