Macaroni Casserole

1 1/2 pounds of ground beef
2 medium onions chopped
1 green pepper diced
1 6-ounce can of tomato paste
2 8-ounce cans of tomato sauce
1 1/2 teaspoons of salt
3/4 teaspoon of oregano
1/4 teaspoon of red pepper (more if you like it hotter)
8 ounces elbow macaroni (cooked)
1 cup of shredded cheddar cheese

Brown meat in skillet, pour off excess fat. Add onions and green peppers; cook over medium heat about one minute. Stir in tomato paste, tomato sauce, salt oregano red pepper. Cover and cook over low heat about 45 minutes.

Lightly oil 2 1/2 quart casserole. Layer in half the macaroni and half the sauce, spoon in cottage cheese on top and sprinkle with 1/4 cup cheddar cheese. Repeat layers with the remaining macaroni and sauce, top with 3/4 cup cheddar cheese.

Bake at 375 for 15 minutes, cover loosely with foil and bake 15 minutes longer.