Sharon Raasch • Imperial, Neb.

• 1 lb. Ground beef
• 1 (32 oz) jar Spaghetti sauce
• 1/2 c. Water
• 1 Green bell pepper, chopped
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1-1/2 c. Elbow macaroni, uncooked
• 1/2 t. Salt
• 1/2 t. Black pepper
• 1-1/2 c. Mozzarella cheese, shredded, divided

Crumble beef into a microwave-safe 3-quart casserole dish and cook in microwave at 80 percent power for 3-4 minutes, until no pink remains. Stir in spaghetti sauce, water, bell pepper, onion, garlic, uncooked macaroni, salt, pepper and 1 cup mozzarella cheese. Cook at 80 percent power for 15-16 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over top of goulash and cook at 80 percent power for 1-2 minutes, or until cheese melts. Let stand 5 minutes before serving.