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Italian Beef and Vegetable Casserole

4 cups elbow macaroni, cooked
1 pound lean ground beef
2 medium zucchini, Italian style, sliced
14 1/2 ounces stewed tomatoes, drained and sliced
1 medium onion, chopped
2 cloves garlic, minced
3 1/2 ounces black olives, drained
8 ounces tomato sauce
1/2 cup red wine
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons Italian seasoning
1 cup cheddar cheese, shredded, sharp
1/2 cup Parmesan cheese

Cook ground beef, onion and garlic until no pink remains and onion
in soft. Drain. Add tomato sauce, red wine, salt, pepper and
Italian seasonings. In a 2-quart casserole combine meat mixture
with macaroni, zucchini, tomatoes and olives. Cook in a 350 degree
F oven for 30 minutes.Combine cheddar and Parmesan cheeses and
sprinkle over cooked casserole. Return to oven for 5 minutes or
until cheese melts.

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