|Vegetable oil||1 Tablespoon|
|Minced onion||1 1⁄4 Cup (20 tbs)|
|Green cherry pepper||1 , seeds removed and pepper minced (miniature)|
|Red pepper||1 , seeds removed and pepper minced (miniature)|
|Garlic||3 Clove (15 gm), minced|
|Basil||1⁄2 Teaspoon, crushed|
|Italian style tomatoes||28 Ounce|
|Canned tomato paste||6 Ounce|
|Freshly ground pepper||To Taste|
|Macaroni/Spaghetti||8 Ounce, broken|
|Butter/Margarine||1 Tablespoon, melted|
|Shredded extra sharp cheddar cheese/Sharp pasteurized process american cheese||3 Cup (48 tbs), pasteurized|
|Roast turkey/Chicken||1 , sliced or cut in bite size pieces|
1. Heat oil in a large skillet. Add onion, peppers, and garlic. Cook until tender, stirring occasionally. Stir in sugar, basil, tomatoes, and tomato paste; season to taste with salt and pepper. Cover and simmer 30 minutes.
2. Meanwhile, cook macaroni according to package directions; drain. Toss with desired amount of melted butter and half of the cheese.
3. Spoon a small amount of the sauce onto the bottom of a 2-quart shallow casserole. Add half the cooked macaroni and half the turkey, then spoon half the sauce over turkey. Repeat layering, ending with sauce. Sprinkle remaining cheese over top.
4. Set in a 325Â°F oven until thoroughly heated.