1/2 box (8 oz.) lg. pasta shells
1/2 lb. ground beef
1 onion, cut in wedges
2 cloves garlic, crushed
1 (10 3/4 oz.) can tomato soup
1 c. milk
1 (10 oz.) pkg. frozen peas, thawed
1 tsp. dried oregano
1/4 c. plain dry bread crumbs

Preheat oven to 350 degrees. Cook pasta according to package directions; drain and set aside. Meanwhile, in large skillet, saute beef 4-5 minutes or until brown. With slotted spoon, remove beef from skillet and place in 3-quart casserole dish.

Remove all but 2 tablespoons drippings from skillet. Saute onion and garlic in drippings 4-5 minutes or until onion is tender. Add soup, milk, peas and oregano. Cook until boiling.