3/4 c  Risotto -- uncooked
3/4 c  Onion -- chopped
1 c  Mushrooms -- sliced
1/4 c  Green Pepper -- chopped
2    Cloves Garlic -- minced
2 ts Olive Oil
2 c  Beef Broth
2 c  Tomato Sauce
2 ts Dried Basil
1 ts Oregano
2 oz Mozzarella Cheese --
Shredded

In a large pot cook macaroni about 10 minutes, or until tender; drain.
Saute onion, mushrooms, green pepper and garlic in olive oil until onion is
transparent. Add beef broth, tomato sauce, basil, oregano, and cooked
macaroni; simmer 10 minutes. Ladle into bowl and top each with mozzarella.

Makes 4 servings.