2 lb. ground beef
2 lg. onions
2 (28 oz.) cans tomatoes
1 (15 oz.) can tomato sauce
2 tsp. Italian seasoning
1 1/2 tsp. salt
1/4 tsp. pepper
2 (5 oz.) pkg. spiral macaroni
2 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Cook and stir ground beef and onions until light brown; drain. Stir in tomatoes, tomato sauce, and seasonings; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stir occasionally, 10 minutes.

Cook macaroni as directed on package; drain. Stir macaroni into beef mixture. Divide mixture between 2 ungreased 8x8x2 inch baking pans. Sprinkle each pan with 1 cup Mozzarella cheese and 1/4 cup Parmesan cheese.

To serve, cook uncovered in 350 degree oven until hot and golden brown, about 30 minutes. May freeze and keep up to 1 month.

To serve from freezer, 1 1/2 hours before serving, remove from freezer and cook uncovered in 375 degree oven until hot and golden brown, about 1 1/2 hours.