1 pound macaroni
1 tablespoon salt
1 tablespoon monosodium glutamate (MSG)
2 onions, chopped
1 (6 ounce) can chopped green bell pepper, drained and chopped
1 (5 ounce) can tomato paste
1 (4.5 ounce) jar pasta sauce
1 (14.5 ounce) can tomato sauce
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch baking dish with 12 tablespoons of butter.
Sprinkle macaroni across bottom of baking dish with salt and monosodium glutamate. Bake 15 to 20 minutes or until knife inserted in middle comes out clean. Cool 10 minutes; remove from oven and drain.
In a small saucepan over medium heat, cook tomato paste and tomato sauce until thick and thick. Stir in tomatoes and extra pasta. Glass paring bowl to heat pasta. Stir pasta into sauce until completely coated. Spoon sauce over macaroni and sprinkle cheese on top.
Bake in the preheated oven 20 to 28 minutes, until browned and just tender; let cool 20 minutes before cutting.