2 lbs. elbow macaroni
2 lg. cans puree
2 lg. cans tomato sauce
1 lg. can Italian tomatoes with basil
2 pkgs. Mozzarella or Swiss cheese
2 lg. pkgs. sharp cheddar cheese
2 lg. pkgs. mild cheddar cheese
Salt, pepper, garlic salt and oregano
Salad oil

TO PREPARE:

While waiting for the salted water to come to a boil, prepare the cheeses in a separate pan. Cut up all the cheese in small pieces. Set it aside. Prepare the sauces in a separate pan; add puree, tomato sauces, and Italian tomatoes in one pan. (Crush the tomatoes with a fork and add 1 tablespoon of sugar to the entire mix. Heat on low flame.) After the cheeses are cut, mix them all together so the different types will be blended.

When the macaroni is almost cooked, drain. A small amount of salad oil is put into a baking pan and then some of the warm sauce on top of it. Then add a layer of macaroni, a layer of cheese, a layer of sauce. Top it with some salt, pepper, garlic salt and oregano. Continue doing this until you have filled the pan. This amount usually takes 2 baking pans. The very top layer should be cheese.

Bake in a preheated oven of 325 degrees for about 1 hour. Serve with a tossed salad. For variety, tiny meatballs can be put in between the layers and a few scattered on top.