1 (7 oz.) pkg. or 2 c. uncooked elbow macaroni, cook as pkg. directs and drain
1 lb. lean ground beef
3/4 c. chopped green pepper
3/4 c. chopped onion
2 cloves of garlic, finely chopped
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/3 c. water
1 1/2 tsp. salt
1 tsp. chili powder
1 tsp. sugar
1/4 tsp. crushed red pepper (optional)
1 c. cottage cheese
1 1/2 c. (6 oz.) shredded Cheddar cheese

Preheat oven to 350 degree. In large skillet, brown meat, pour off fat. Add, green peppers, onion and garlic; cook and stir until tender. Add remaining ingredients except macaroni and cheese. Mix well, cover; simmer 15 minutes; stirring occasionally.

In greased 3 quart shallow baking dish (13 x 9 inch) layer cooked macaroni, meat mixture, cottage cheese and Cheddar cheese. Bake uncovered 30 minutes or until hot - refrigerate left overs.

(Millville)